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Asparagus Vinaigrette

Veggie.Lover's picture
Ingredients
  Asparagus/One 8-ounce package 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 green olives 2 Tablespoon
  Hard cooked egg 1 , finely chopped
  Tomatoes 2 Small, chilled
  Lettuce leaves 3
Directions

Cook the fresh asparagus spears.
(Or, cook frozen asparagus according to package directions.) 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.
To serve, drain asparagus, reserving vinegar mixture.
Slice tomatoes.
On each of 4 salad plates, arrange a few asparagus spears atop lettuce.
Top each salad with a few tomato slices.
Spoon a little of the reserved vinegar mixture over each salad.

Recipe Summary

Cuisine: 
French

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