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Asparagus and Scallion Salad

(post, Lindsay Neu)


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This was a delicious salad and it’s easy to do most of the work in advance. You can hard boil the eggs whenever. You can poach the asparagus and scallions the night before and store the chopped pieces in the refrigerator overnight. Then add the sorrel and dressing when you serve.

Click here for the recipe:

http://eatlocal365.com/2011/06/19/asparagus-and-scallion-salad/