|
BUTTERMILK CHIVE ASPARAGUS
1/2 cup Chef’s Harvest Buttermilk Chive Dressing
1/4 cup grated Parmesan cheese (about 2 ounces)
1 pound asparagus
Croutons
Cook asparagus in boiling salted water until just tender. Drain. Cool under cold water and drain. (Can be prepared 6 hours ahead. Cover dressing and asparagus separately.) Arrange asparagus on platter. Drizzle with dressing. Sprinkle with croutons and 1/4 cup cheese.
| 
