---------- Recipe via Meal-Master (tm) v8.01
       Title: Asparagus Salad
  Categories: Salads, Vegetables, Mark’s
       Yield: 4 servings
       1 lb Fresh asparagus, trimmed &
            -- steamed
            Lettuce leaves
     1/2 ts Whole red chili pepper
       6 tb Olive oil
       3 tb Cider vinegar
       1 tb Capers
       1 tb Fresh tarragon, chopped
       2 tb Fresh parsley, chopped
       1 ea Green onion, minced
            Salt & pepper
   Ensure that the steamed asparagus is not overcooked.  Arrange the
   lettuce leaves on a shallow serving dish & arrange the aspargus in
   mounds on the dish.  Grind the red chili pepper in a mortar & pestle
   & sprinkle over the asparagus.
   Mix together the oil & vinegar.  Add the capers, tarragon, parsley &
   green onion.  Season well.  Pour this dressing over the asparagus.
   Chill for at least 30 minutes before serving.
   Recipe by Mark Satterly