7 Jun 2010
|Asparagus||1 1⁄2 Pound|
|Well seasoned french dressing||1⁄4 Cup (4 tbs)|
|Hard-cooked egg||1 , minced|
|Pimiento||1 , minced|
|Minced parsley||1 Tablespoon|
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.
Asparagus Chiffonade Recipe