Prep 15 mins
Cook 4 mins
Asparagus is high in folate, found to reduce your risk of colon cancer and Parkinson like abnormalities. A good reason to eat this delicious vegetable! Adapted from BH&G.
- 8 ounces fresh asparagus spears
- 1⁄2 cup light sour cream
- 2 teaspoons lemon juice
- 1 tablespoon chives, snipped
- 1 teaspoon fresh tarragon, snipped
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper, freshly ground
- 4 large butter lettuce (or Romaine)
- 1 small carrot, halved lengthwise
- 2 teaspoons finely shredded lemon peel
- Snap off and discard woody bases from the asparagus. Cook asparagus, covered, in a small amount of boiling water for 2-4 minutes, till crisp tender. Move asparagus to a bowl filled with ice water. Set aside.
- For dipping sauce, combine sour cream, lemon juice, chives, tarragon, salt and pepper in a bowl.
- To serve, cut center vein from each lettuce leaf, keeping the leaf in one piece. Place lettuce leaves on a serving plat. Pat asparagus dry with paper towels. Cut each carrot half into 4 equal lenghtwise strips. Divide asparagus and carrot strips evenly across middle of lettuce. Sprinkle each serving with finely shedded lemon peel. Wrap lettuce around asparagus and carrots. Put each asparagus salad upright in a small cup. Serve or drizzle with dipping sauce.
- Makes 4 servings.
I made this tonight for guests and we all really enjoyed it. I used regular leaf lettuce and they wrapped great. I will make this again, thanks for posting!
This is a great tasting salad, although the wrapping part didn't really work for me. I used romaine lettuce which i would not recommend. The core (center vein) is a little too hard and therefore tends to break when you try to wrap the leaf around the carrot/asparagus. I would recommend you use the softer butter lettuce leaves. The crunch of the carrot with the flavor of the asparagus made this fun salad. Thanks!