Asparagus- Beet Salad

Name: Asparagus- Beet Salad
Ingredients: 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

10 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"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":"2) Combine 1 Tablespoon 1 Tablespoon water and next 4 ingredients in a jar. Cover tightly, and shake vigorously to combine.","4":"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."}