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Rania's Asparagus Salad

1 pound pencil-thin asparagus, ends trimmed (20 pieces)
Bibb lettuce leaves to line 4 salad plates
1 pint fresh strawberries, hulled and halved
Balsamic vinegar
Extra-virgin olive oil
Fresh cracked pepper
Fresh crumbled goat cheese

Steam asparagus just until crisp and tender. Do not overcook.

Line each of four salad plates with bibb lettuce, and carefully arrange 5 spears of asparagus over lettuce. Garnish with strawberries. Dress with a small amount of balsamic vinegar to taste. Drizzle with olive oil. Season with pepper. Or serve salad in hollowed-out brioche loaves. (Save crumbs for another purpose.)

Sunday, April 15, 2001

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