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Asparagus Chiffonade

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Ingredients
  Asparagus 1 1⁄2 Pound
  Salt To Taste
  Well seasoned french dressing 1⁄4 Cup (4 tbs)
  Hard-cooked egg 1 , minced
  Pimiento 1 , minced
  Minced parsley 1 Tablespoon
Directions

Wash and trim asparagus.
Cook in boiling salted water until tender.
Drain, put in hot serving dish and keep warm.
Heat dressing, add remaining ingredients and pour over asparagus.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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Average: 4.2 (18 votes)