WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Ham-Asparagus Salad

1-1/4 lb. fresh asparagus trimmed
1/4 cup white-wine vinegar
1/2 cup virgin olive oil
2 Tbsp. Dijon mustard
1/2 tsp. sugar

1/4 tsp. tarragon
1/2 tsp. salt
1/4 tsp. pepper
1 cup diced, fully cooked ham
4 green onions, thinly sliced

 

Cook asparagus in a skillet in a small amount of water for 6–8 minutes or until crisp-tender; drain well. Cover and refrigerate for at least an hour. In a jar with a tight-fitting lid, combine the vinegar, oil, mustard, sugar, tarragon, salt, and pepper. Shake well. Cover and refrigerate for at least an hour. Place asparagus in serving bowl. Top with ham, onions, and dressing. Serve with a slotted spoon.

 



WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2003 Wisconsin Energy Cooperative News