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.

Related recipes