Asparagus and Tomato Salad
ounces fresh white and/or green asparagus spears
cup mayonnaise or salad dressing
tablespoon Dijon-style mustard
Dash bottled hot pepper sauce
Boston or Bibb lettuce leaves
hard-cooked eggs, sliced
red and/or yellow baby pear tomatoes, halved, or 2 red or yellow plum tomatoes, cut into wedges
cup watercress (optional)
- Snap off and discard woody bases from asparagus. Cook asparagus, covered, in a small amount of boiling water for 4 to 8 minutes or until crisp-tender. Drain; cool.
- For dressing, in a bowl stir together mayonnaise, mustard, vinegar, and hot pepper sauce. Cover; chill 2 to 24 hours.
- To serve, line 4 salad plates with lettuce. Top each with asparagus, egg, tomatoes, and, if desired, watercress. Serve with dressing. Makes 4 side-dish servings.
From the Test Kitchen
Cook asparagus spears and hard cook the eggs. Cover asparagus and chill both asparagus and eggs up to 24 hours ahead. (Do not peel eggs until ready to use.) Stir dressing together; cover and chill up to 24 hours.
Nutrition Facts(Asparagus and Tomato Salad)
- Per serving:
- 163 kcal cal.,
- 14 g fat
- (2 g sat. fat,
- 115 mg chol.,
- 210 mg sodium,
- 5 g carb.,
- 2 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet