Serves: 6
Total Calories: 207
Snap the lower ends off the asparagus, wash. Bring the bouillon to a boil, add salt and onion slices. Add asparagus and cook until just tender. Carefully remove asparagus from bouillon and place in a shallow dish. Pour over French dressing, turn often while the asparagus is cooling. Arrange the asparagus on lettuce leaves, sprinkle with freshly ground pepper, paprika and chopped parsley. For an added touch arrange one or two strips of anchovy over each serving and garnish with tomato wedges.
This Asparagus Vinaigrette recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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