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Ginger Asparagus Salad
In a large saucepan, bring 8 cups water to a boil. Sprinkle with salt, then add asparagus. Boil until tender, about 3 to 4 minutes (depending on thickness).
Drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process.
Arrange asparagus on plate of lettuce. Then drizzle the dressing over it to serve.
1/4 cup white wine vinegar
2 teaspoons Dijon mustard
3 Tablespoons crystallized ginger, minced
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup safflower oil
2 pounds fresh asparagus, trimmed, blanched and chilled.
4-6 cups Butter Crunch lettuce
Blend vinegar, mustard, ginger, salt and pepper in a food processor. With the machine on, add oil slowly in a thin stream.