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What You Need:
(To Serve: 6)
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4 tablespoons butter or oil
½ pound mushrooms, thickly sliced
½ pound asparagus tips, cut into 1 inch pieces
4 medium tomatoes, peeled and cut into wedges
1 green pepper, seeded and cut into strips
4 tiny sweet pickles, sliced
1 head Boston lettuce, torn into pieces
2 tablespoons wine vinegar
2 tablespoons salad oil
1 teaspoon salt
Pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Put the butter, mushrooms, and all but the tender tip pieces of the asparagus in a covered casserole and cook, covered, 5 minutes, stirring occasionally.
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2. Add the tips and cook, covered, 3 minutes more. Chill.
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3. Add all the other ingredients and toss well. Serve immediately.
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NOTE:
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If the tender asparagus tips were cooked as long as the rest of the spears, they would be mushy. Note the beautiful color contrast of the asparagus and the tomatoes.
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