Instructions

Form lettuce leaf in bottom of small, clear glass bowl or glass (roly-poly, highball). Mix sour cream, salt, scallion and wine (if using) until fairly smooth. Blanch asparagus, zucchini and cauliflower for 20-30 seconds. Immediately cool in cold water. They should still be crisp. Cut asparagus spears into thirds, zucchini slices in half. Pour half of sour cream mixture over lettuce. Arrange vegies on top of this. Pour in rest of sour cream mixture. Slice each tomato halfway through and set on rim of glass. Serve.