[recipe repost] Asparagus Salad Supreme ~ easily vegan

[Guest guest]

i have only made this one the non-vegan way in

the past. But now that i love Vegennaise and Tofutti

sour supreme i am thinking it could very easily be made

into a vegan delight.

 

Asparagus Salad Supreme

 

2 lbs fresh asparagus, trimmed

1/2 lb fresh mushrooms, sliced

4 green onions, thinly sliced

1/2 cup chopped walnuts

1/4 cup butter or margarine

1/2 cup mayonnaise (can use low or nonfat mayo)

1/2 cup sour cream

1/2 tsp salt

1/8 tsp ground nutmeg

Additional walnuts, optional

 

In a skillet, cook asparagus in a small amount of water

until crisp-tender, about 6 to 8 minutes; drain. Cover and

refrigerate for at least 1 hour.

In the same skillet, saute mushrooms, onions and walnuts

in the butter until the mushrooms are tender. In a bowl,

combine the mayonnaise, sour cream, salt and nutmeg.

Stir in mushroom mixture. Cover and refrigerate for at

least 1 hour. Just before serving, place asparagus on a

serving platter; top with dressing and additional walnuts

if desired.

Yield: 6 servings

 

~ pt ~

 

The problem with some people is

that when they arenÕt drunk theyÕre sober.

~ William Butler Yeats