Reviewed: Aug. 26, 2009

I tossed the asparagus, yellow pepper and mushrooms in a grill pan for 3 minutes before tossing with dressing and tomatoes. Only a pinch of salt. The small amount of hot sauce makes the dish.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: May 27, 2009

This is similar to Asparagus Avocado Medley, also from this site, but I like that salad better. That being said, this is a good combo of veggies and flavors. I prefer to use fresh herbs, and the market didn't have tarragon, so I used ground fennel seed, which has a similar licorice-y flavor. I'm glad I tried this, but I'll stick with the other recipe.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jul. 13, 2008

Very tasty! Lots of fresh, well combined flavors... delicious! Would definitely make again

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studentMD121

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Reviewed: Jun. 25, 2008

What a great recipe! I haven't changed anything since I'm still learning... But it tastes awesome with all the ingredients! ;) One of my favorites for sure.

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vale

Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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Reviewed: May 29, 2008

This was delicious. I'm making it again tomorrow. The flavors blended so well. The mushrooms absorbed the flavors. Blanching the asparagus made it perfect. Easy to put together and very scrumtious. This would be an excellent company dish. Yummy! Thanks for the recipe.

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SPARKS

Cooking Level: Expert

Home Town: Woodinville, Washington, USA

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Reviewed: Oct. 22, 2007

Very good, even though I used canned mushrooms and asparagus. Next time I'll use fresh or at least frozen. I didn't have any tarragon, and I didn't miss it.

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