Asparagus Salad

One of our favorite vegetables is asparagus.  Each spring I look forward to this highly prized vegetable, as it arrives with the 'coming of spring.'  Asparagus can be cooked and served in a variety of ways,  a drizzle of butter and lemon.  It can also be used in a stir fry, (page 77) in your Mennonite Girls Can Cookbook.  Each year I threaten to grow my own asparagus.  The climate and region of our valley are perfect for growing asparagus and so hopefully next year I can show you a photo of asparagus growing in my garden. Again, it's loaded with antioxidants and vitamins.

Raw Asparagus Salad

• 2 cups cut mixed greens (lettuce assortment)
• 2 cups cut cup asparagus
• 1/2 cup green onions
• 5 slices bacon
• 2 boiled eggs

Salad dressing

• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3 teaspoons Dijon Mustard
• salt and pepper to taste 

Method:

1. Layer greens in a shallow dish.
2. Layer onions and chopped raw asparagus on top of the lettuce bed.
3. Slice boiled eggs and garnish around edges.
4. Sprinkle crumbled bacon on top of asparagus.
5. Mix salad dressing ingredients with a whisk in a container.
6. Pour over salad prior to serving.

Another simple and healthy salad and only takes minutes to make.