Yield: 4 servings
|10 ounces||Asparagus spears, frozen|
|1½ teaspoon||Mustard, prepared|
|2 tablespoons||Oil, salad|
|2½ tablespoon||Onion, minced|
|2||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