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Per Guest:
Steam asparagus until crisp and drain with cold water.
Put in ziploc bag and marinate overnight in Italian salad dressing.
Drain dressing, put lettuce on a plate and arrange asparagus on lettuce. Tie bundle with strip of lox (or pimento, or green onion).
Garnish with grape or cherry tomatoes and sliced black olives.
Can be plated 4 hours ahead, and kept in the refrigerator.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
6 asparagus spears
Italian salad dressing
Lettuce to line the plate (best would be butter, Boston or red leaf)
1 strip of lox (or strip of pimento, or green onion, or chives)
For garnish: grape or cherry tomatoes, sliced black olives