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Asparagus Finger Salad

Makes: 4 servings
Prep 15 mins Cook 2 mins
Asparagus Finger Salad
Ingredients
  • 8  ounces  fresh asparagus spears
  • 1/3  cup  light dairy sour cream
  • 2  teaspoons  lemon juice
  • 1  tablespoon  fresh snipped chives
  • 1  teaspoon  fresh snipped tarragon leaves
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 4  large butterhead lettuce or romaine lettuce leaves
  • 1  small carrot, halved lengthwise
  • 2  teaspoons  finely shredded lemon peel
Directions

1. Snap off and discard woody bases from asparagus. If desired, scrap off scales. Cook asparagus, covered, in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. Transfer asparagus to a bowl filled with ice water. Set aside.

2. For dipping sauce, in a bowl combine sour cream, lemon juice, chives, tarragon, salt, and pepper. Cover and chill until serving time.

3. To serve, cut center vein from each lettuce leaf, keeping each leaf in one piece. Place lettuce leaves on a serving plate. Pat asparagus dry with paper towels. Cut each carrot half into 4 equal lengthwise strips. Divide asparagus and carrot strips evenly across middle of lettuce. Sprinkle each serving with finely shredded lemon peel. Wrap lettuce around asparagus and carrots. Place each asparagus salad upright in a small cup. Serve or drizzle with dipping sauce. Makes 4 servings.

Nutrition Facts (Asparagus Finger Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 49,
  • Fat, total (g) 3,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 5,
  • fiber (g) 2,
  • pro. (g) 2,
  • vit. A (IU) 4665,
  • vit. C (mg) 11,
  • sodium (mg) 93,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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