Wild asparagus salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Wild asparagus; trimmed |
| 2 | tablespoons | Stuffed olives; chopped |
| 1 | Hard-boiled egg; chopped | |
| ½ | cup | Vegetable oil |
| 5 | tablespoons | Lemon juice |
| 3 | tablespoons | Vinegar |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Ground mustard |
| 1 | dash | Cayenne pepper |
| Cherry tomatoes; halved | ||
Directions
Cook asparagus until crisp-tender; drain and rinse in cold water. Place in a shallow dish; top with olives and egg. In a jar with tight fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper; shake well. Pour over asparagus. Chill for several hours or overnight. Garnish with tomatoes.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.