Stuffed Tomato and Asparagus Tips
- 1 tomato weighing about 6 ounces
- Salt
- 8~ 3-inch asparagus tips (use fresh asparagus, cook it and chill it)
- Hard-cooked egg white, sliced
- Shredded lettuce
- Vinaigrette Sauce.
- Vinaigrette Sauce:
- 1 teaspoon minced onions
- 1 teaspoon chopped pickles
- Hard-cooked egg
- Chives
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- Salt and pepper
For each portion, use 1 tomato weighing about 6 ounces. Hollow out the center with bowl of a teaspoon, season peeled tomato inside and out with salt. Stand eight 3-inch asparagus tips (use fresh asparagus, cook it and chill it) in center of tomato. Encircle the tips with an unbroken slice of hard-cooked egg white. Dress with shredded lettuce and Vinaigrette Sauce.
Vinaigrette Sauce:
Beat together 1 teaspoon each of minced onions and chopped pickles, a bit of hard-cooked egg and chives, 2 tablespoons vinegar, 2 tablespoons olive oil, pepper and salt.
Vinaigrette Sauce:
Beat together 1 teaspoon each of minced onions and chopped pickles, a bit of hard-cooked egg and chives, 2 tablespoons vinegar, 2 tablespoons olive oil, pepper and salt.
Submitted by Jun 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min