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New York City Chefs Daily Recipe for 3/14/2001 Recipe for Asparagus Salmon Salad and Honey Mustard
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Chef's Daily Recipe for 3/14/2001 - Recipe for Asparagus Salmon Salad & Honey Mustard
"Insalata d'Asparagi"

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"As we graze it grows"

Salad for Four
20 - 32 spears fresh asparagus
2 ounces style salmon (lox style), cut into thin strips
1 hard boiled egg, finely grated or chopped
2 tablespoons drained capers
1/2 small red bell pepper, cut into 1/4 inch dice

Honey Mustard Dressing
1/4 cup low fat mayonnaise
2 tablespoons honey mustard
1 tablespoon lemon juice
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh Italian parsley

For Salad:  Cook the asparagus in boiling water until just tender.  Remove the spears and immediately run under cold water to stop the cooking process. Pat dry and set aside. 

For Dressing:  Combine the mayonnaise, mustard, lemon juice and olive oil in a food processor, blending well. Stir in the parsley. 

To assemble the salad, arrange the cooked asparagus spears on serving plates. Sprinkle the lox, egg and capers over the top. Drizzle with the dressing and sprinkle with the red pepper.  Serve immediately.   

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