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  Asparagus/1 package of 8 ounce frozen asparagus spears 3⁄4 Pound
  Salad oil 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Sugar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Cayenne 1 Dash
  Finely chopped pimiento stuffed olives 2 Tablespoon (Green Olives)
  Hard cooked egg 1 , finely chopped
  Tomatoes 2 Small, chilled
  Lettuce leaves 1

Cook the fresh asparagus spears as directed
In screw-top jar combine salad oil, vinegar, lemon juice, sugar, salt, paprika, dry mustard, and cayenne.
Add the pimiento-stuffed olives and chopped hard-cooked egg; cover and shake well.
Arrange asparagus in a shallow dish; top with vinegar mixture.
Cover and refrigerate for several hours or overnight, spooning vinegar mixture over asparagus occasionally.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1273 Calories from Fat 1084

% Daily Value*

Total Fat 122 g188.3%

Saturated Fat 7.3 g36.4%

Trans Fat 2 g

Cholesterol 241.7 mg80.6%

Sodium 1724.5 mg71.9%

Total Carbohydrates 38 g12.7%

Dietary Fiber 10.6 g42.5%

Sugars 22.9 g

Protein 17 g34.1%

Vitamin A 132.3% Vitamin C 99.7%

Calcium 14.3% Iron 51.3%

*Based on a 2000 Calorie diet

Asparagus Vinaigrette Recipe