|Asparagus spears||3 3⁄4 Pound|
|Rice vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Diced pimiento||4 Ounce, drained (1 Jar)|
|Olive oil||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Lemon rind||1 Teaspoon, grated|
|Ground white pepper||1⁄2 Teaspoon|
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain.
Place asparagus in a 13- x 9- x 2-inch baking dish.
Combine vinegar and remaining ingredients in a small bowl; stir with a wire whisk until well blended.
Pour over asparagus.
Cover and chill thoroughly.
Transfer asparagus to a large serving platter, using a slotted spoon.