|Herb flavored oil and vinegar salad dressing mix||1 Tablespoon (1 Envelope)|
|Tarragon flavored white wine vinegar||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Finely chopped chives||1 Tablespoon|
|Hard cooked egg||1 , finely chopped|
|Cooked asparagus spears||1 , chilled|
1. Prepare salad dressing mix as directed on package, using vinegar, water, and salad oil.
2. Using 1 cup of the dressing, mix well with pars parsley, chives, capers, and egg. Chill thoroughly.
3. To serve, arrange chilled asparagus in six bundles on a chilled serving plate lined with Boston lettuce. Garnish each bundle with a pimiento strip. Complete platter with cucumber slices and radish roses. Mix dressing well before spooning over asparagus.