Kris wrote:

On Apr 8, 11:52 pm, "Bob Terwilliger" >
wrote:
> Greg wrote:
> > I'm making a salad composed of green and white asparagus, red bell
pepper,
> > red onion, some grated carrot for garnish, and a vinaigrette
> > dressing...some
> > grated parmesan cheese to top (or you could spring for blue).
>
> Kris hasn't said what else she's planning to serve. Your salad (and Mr.
> Bill's) both sound good on their own, but if Kris is already serving
> asparagus as a side dish, it would be overkill.

Sorry to forget that - I'm doing ham, creamed leeks, glazed carrots
and a potato/cream cheese/chive dish. Pear and almond tart for dessert
(which is why i didn't want to do the pear salad).

An asparagus salad does sound great, as I love asparagus.
--------

GM replies:

I've got about five pounds of beautiful asaparagus tips, plus some nice big
fat white asparagus, so much because it was on sale. Funny thing is, I
can't eat too much spargel because it can give me gout, lol. So I'm making
a big bunch of asparagus and veg salad to give away to folks, I know they'll
love it. As for us, we are going out for Peking duck on Sunday, sooo...
I've got a ham and all the fixin's so I guess I'll make Easter dinner for us
*next* Sunday...

;-)

One of my fave asparagus dishes is stir - fried with some bell pepper,
peapods, garlic, other sortsa vegetables and served with brown rice or
noodles. For a sauce I use soy sauce mixed with some sugar and ginger and
sriricha and stuff, the sugar caramelizes and it's splendid, this can be
vegan or you could add some meat to the mix...in any case top with some
sesame seeds or add some sesame oil to flavor.


--
Best
Greg