Asparagus Vinaigrette Bundles
|Salad oil||6 Tablespoon|
|Onion||1 Small, sliced|
|Asparagus spears||24 , cooked (Fresh / Frozen / Canned)|
1. Combine salad oil, vinegar, Tabasco, sugar, and salt. Beat until blended. Add onion.
2. Place asparagus spears in a shallow dish, Pour sauce over asparagus and let stand in refrigerator several hours or overnight.
3. Place pimiento strips around 4 or 5 asparagus spears. Secure strips with a wooden pick.
4. Serve as a cold vegetable with meat, or place bundles on lettuce cups and serve as a salad.