2 lb asparagus
1 each red bell pepper, roasted, - peeled, & cut into strips
VINAIGRETTE
1/4 cup olive oil
2 tbsp lemon juice
1 tsp balsamic vinegar
1 tbsp dijon
1 salt & pepper
Directions
Wash & bend asparagus discarding the tough ends that break off. Cut
diagonally into three-inch pieces. Fill a large pot with water &
bring to a rolling boil. Cook asparagus for 2 minutes. Drain & rinse
in cold water. Place with pepper strips in a large serving bowl & set
aside.
VINAIGRETTE: Whisk oil, lemon juice & vinegar in a bowl. Stir in
mustard, salt & pepper. Pour over the asparagus & pepper & toss to
coat. Serve at room temperature.
"Vegetarian Gourmet" Spring, 1995
Servings: 8 servings
Asparagus Salad & Lemon-Mustard Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad; Sauce; Vegetable
The History of Recipes
Academics have proved the existance of recipes far back into distant history, at least as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these early recipes were just simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to academics are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the romans 25BC a man called Apicius created a few documents detailing recipes cooked by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, entrees and desserts, a very modern way of dining. Additionally, he tells us how the cooks of his times made use of many spices and herbs, including some that we all recognise such as bay, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from the Middle-East, such as rosemary and coriander. These new foods and tastes created an outbreak in recipe books, most of which still exist in private collections. Over the succeeding few centuries, the rich families of Wesstern Europe competed to serve up the most exotic meals, and as a result cooks and their recipe collections were much in demand. However, it was during the 1800s that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking publications are in great demand, mostly due to increased literacy, more free time and having more disposable income. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Asparagus Salad & Lemon Mustard Vinaigrette recipe.
