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Asparagus Vinaigrette

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Ingredients
  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
Directions

Cook the fresh asparagus spears as directed
Drain.
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

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling

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