Asparagus vinaigrette
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Olive oil -- or vegetable |
| Oil | ||
| ½ | cup | White wine vinegar |
| 2 | teaspoons | Dijon mustard |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 3 | eaches | Radishes -- sliced |
| ¼ | cup | Green pepper -- chopped |
| 3 | tablespoons | Dill pickles -- relish |
| 1 | tablespoon | Fresh parsley |
| 1 | tablespoon | Fresh chives |
| 2 | pounds | Asparagus -- fresh |
| Cooked and drained | ||
| Lettuce leaves | ||
| 3 | eaches | Hard-boiled egg -- sliced |
| 2 | mediums | Tomatoes -- cut in wedges |
Directions
In a bowl, whisk together the first five ingredients. Add radishes, green pepper, relish, parsley and chives. Place asparagus in a glass baking dish; pour dressing over asparagus. Cover and chill at least 4 hours or overnight. To serve arrange the lettuce on a serving platter; remove asparagus from dressing with a slotted spoon and arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing. Yield; 6 to 8 servings.
Recipe By : Taste Of Home