Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Asparagus
2 c Hulled strawberries
1/4 c Strawberry vinegar

----------------------------------DRESSING----------------------------------
1 tb Walnut oil
1/2 c Peanut oil
1 1/2 ts Honey

Trim asparagus and cut each stalk in thirds. Steam until tender but still
crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain.

Wash strawberries, then hull. Cut strawberries in half; combine with
asparagus.

Combine dressing ingredients; toss asparagus and strawberries gently with
dressing. Chill well before serving.

The authors write: "What could be simpler - or more delicious - than
spring's first asparagus combined with spring's first strawberries?"

My notes: Good, and simple.

Tried 02/22/92. From _The New Carry-Out Cuisine_ by Phyllis Meras with
Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 252. From
Movable Feast restaurant/5504 Connecticut Ave., N.W./Washington, D.C.
20015. (202)966-1657. Typed for you by Cathy Harned.

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