Asparagus Salad Supreme
2 lbs. fresh
1/2 lb. fresh mushrooms, sliced
4 green onions, thinly sliced
1/2 C. chopped walnuts
1/4 C. butter
1/2 C. mayonnaise
1/2 C. sour cream
1/2 tsp. salt
1/8 tsp. ground nutmeg
additional walnuts, optional
In a skillet, cook asparagus in a small amount of water until crisp-tender,
about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour.
In the same skillet, sauté mushrooms, onions and walnuts in butter till
mushrooms are tender.
In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom
Cover and refrigerate for at least 1 hour.
Just before serving, place asparagus on a serving platter, top with dressing and
walnuts, if desired.