Guest guest Posted September 18, 2006 Report Share Posted September 18, 2006 Fresh Asparagus with Red Beet Vinaigrette 2/3 cup cooked baby beets 3 tbsps. olive oil 1/4 cup raspberry vinegar 2 tbsps. mineral water 1 tbsp. chopped fresh dill, sea salt and black pepper, to taste 1 Ib. slim green asparagus, trimmed lettuce for garnish Put beets into blender and puree until smooth. Mix oil, vinegar and mineral water. Add slowly to the beets, along with the dill, salt and pepper. Steam the asparagus for approximately 2 minutes. Divide asparagus among four plates garnished with lettuce. Sprinkle each with about 1/4 cup of the red beet vinaigrette. Makes 4 servings. Share your photos with the people who matter at Canada Photos Quote Link to comment Share on other sites More sharing options...
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