- 2 lettuce leaves, cleaned
- 1 [340-mL / 12-ounce] can asparagus tips, drained
- 4 tablespoons [60 mL] olive oil
- 1 teaspoon [5 mL] old-fashioned mustard
- 1 teaspoon [5 mL] freshly finely chopped parsley
- 1 teaspoon [5 mL] finely chopped ripe olives
- 2 teaspoons [10 mL] chopped sundried tomatoes in oil
- Salt and freshly ground pepper, to taste
|
- Arrange 1 lettuce leave onto 2 individual small plates.
- Arrange half of drained asparagus tips over each lettuce leaf.
- Well shake or whip together olive oil, old-fashioned mustard, finely chopped parsley and ripe olives, chopped sundried tomatoes, salt and freshly ground pepper.
- Evenly pour mixture all over asparagus tips, and serve.
|
