Favorite Recipe

CALIFORNIA SPRINGTIME JUMBO
ASPARAGUS SALAD

Makes 2 servings

Ingredients:
1 pound California jumbo asparagus
1 head of green leaf lettuce, washed/chopped
2 medium sized tomatoes sliced
1/4 pound cooked medium size shrimp
1 thinly sliced lemon

Vinaigrette:

8 tablespoons olive oil
2 to 3 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon minced parsley

Preparation:

Mix vinaigrette ingredients and keep in a cool place.

Steam jumbo asparagus to appropriate doneness and cool, place leaf lettuce on plates and add six slices of tomatoes to each plate, placing cooked asparagus between them.

Place 5 to 6 shrimp around asparagus and garnish with lemon slices. When ready to serve, dribble vinaigrette over the salad.

Source: California Asparagus Commission