Spring is a time to make the most of the changing season, to try a new trick or two. Fresh asparagus is becoming more available, but not much fresh fruit is being harvested yet. Combining what may be at hand easily can produce a gratifying addition to a meal.
This salad recipe calls for lightly cooked fresh asparagus, balanced with canned pears, walnuts, scallions and a touch of lemon juice. Allow 2 to 5 minutes for blanching the asparagus. That's the only cooking; the rest of the preparation will take about 20 minutes.
and Walnut Salad
15-ounce can pear halves, drained and diced
2 teaspoons lemon juice
1 pound asparagus, blanched and cut into 1/2-inch pieces (2 cups)
1/4 cup sliced scallions (1/4-inch slices)
1/2 cup walnut pieces, toasted
2 tablespoons honey-Dijon or other Dijon-style dressing
8 romaine lettuce leaves
In a large bowl, toss pears in lemon juice. Add asparagus, scallions and toasted walnuts. Toss dressing with pear mixture until all is thoroughly coated. Place two lettuce leaves on each of four plates and spoon asparagus-pear mixture on top. Serve immediately.
Makes 4 servings.
Nutrition information per serving: 124 cal., 6 g fat, 0 mg chol., 200 mg sodium, 17 g carbo., 3 g dietary fiber, 2 g pro.
(Recipe from Pacific Northwest Canned Pears.)
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