|Fresh asparagus spears||2 Pound, trimmed and large scales removed|
|Water||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Chopped fresh mushrooms||1⁄2 Cup (8 tbs)|
|Hard cooked egg yolks||2 , mashed|
|Sliced pimiento stuffed olives||2 Tablespoon|
|Snipped fresh parsley||1 Tablespoon|
Arrange asparagus with tender tips toward center of 10-inch square casserole.
Microwave at High for 8 to 12 minutes, or until asparagus is tender-crisp, rearranging spears once.
In 2-cup measure, blend oil, vinegar, lemon juice, salt and Worcestershire sauce.
Microwave at High for 1 1/2 to 2 minutes, or until mixture boils.
Stir in mushrooms, egg yolks, olives and parsley.
Arrange asparagus on serving platter.
Pour oil and vinegar mixture over asparagus.
Cover with plastic wrap.
Chill for at least 4 hours before serving.