ASPARAGUS- BEET SALAD

ASPARAGUS- BEET SALAD image

Yield 2 servings

Number Of Ingredients 10

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8 fresh asparagus spears
1 Tablespoon water
1 Tablespoon red wine vinegar
1 1/2 teaspoons vegetable oil
1 teaspoon lemon juice
1/8 teaspoon sugar
2 Boston lettuce leaves
1 (8 1/4-ounce) can sliced beets, drained
1/4 cup seasoned croutons
1 Tablespoon crumbled blue cheese

Steps:

1) Snap off tough ends of asparagus. Remove scales with a vegetable peeler, if if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 minutes or until crisp-tender. Drain. Place asparagus in freezer 10 to 15 minutes or until chilled. 2) Combine 1 Tablespoon 1 Tablespoon water and next 4 ingredients in a jar. Cover tightly, and shake vigorously to combine. 3) Place 1 lettuce leaf on each salad plate. Arrange chilled asparagus and beets over lettuce. Spoon 2 Tablespoons vinegar mixture over each salad; top evenly with croutons and blue cheese.