Yield: 4 servings
Measure | Ingredient |
---|---|
10 ounces | Asparagus spears, frozen |
½ teaspoon | Salt |
1½ teaspoon | Mustard, prepared |
2 tablespoons | Oil, salad |
2 tablespoons | Vinegar |
2½ tablespoon | Onion, minced |
2 \N | Eggs, hard-cooked; sliced |
Cook asparagus according to package directions; drain, and place in a flat dish. Combine all ingredients except eggs and pour over asparagus; chill 2 hours. Drain and serve with slices of hard-cooked egg.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 02-12-95