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Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.
1 onion, chopped
In a large salad bowl, toss together onion, tomatoes, lettuce grated cheese, salad dressing and hot sauce to taste. Lightly crush and add tortilla chips on top. Layer avocado on top. In a skillet, brown and season ground beef. Add kidney beans and salt, simmer 10 minutes. Drain and mix into cold salad. Garnish with tortilla chips, avocado and tomato slices. Serve pronto!