Salads are a large part of my daily diet, I love different combinations and this one is a favorite! 8 ounces Thin Asparagus, 4 radishes, one shallot, bunch of fresh tarragon finely chopped, 1/2 fresh lemon, s & p to taste, one tablespoon white vinegar, 2 tablespoons canola oil.
Blanch the asparagus spears in salted boiling water for 3 minutes, drain and allow to cool down then cut into thirds (each spear) add to a mixing bowl, add all remaining ingredients, toss gently, cover with plastic wrap and chill 30 minutes.
Healthy, nutritious and just yummy!!!
Such a simple but flavorful breakfast, brunch, lunch or supper Frittata. 6 Large Eggs Beaten, 1/4 cup light cream, black pepper, to taste, whisk egg mixture well. Cook 4 slices of bacon crispy and cut into pieces add into egg mixture and stir well. Transfer to a prepared Pie Plate (I use Pyrex-9″), place into a 400 F hot oven on the middle rack and bake 22-24 minutes or until eggs set and dish is lightly golden in color.
Cut into wedges and serve. We love this for brunch on a weekend served with a side of fruit.
Hope you Enjoy!
Cheryl “Cheffie Cooks” Wiser.