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Asparagus Vinaigrette

Asparagus Vinaigrette

1-1/2 cups olive or vegetable oil

1/2 cup cider vinegar or white wine vinegar

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/8 teaspoon pepper

3 to 4 radishes, sliced

1/4 cup chopped green pepper

3 tablespoons dill pickle relish

1 tablespoon chopped fresh parsley

1 tablespoon snipped fresh chives

2 pounds fresh asparagus spears, cooked and drained

Lettuce leaves

3 hard-cooked eggs, sliced

2 medium tomatoes, cut into wedges

In a bowl, whisk together the oil, vinegar, mustard, salt and pepper. Add radishes, green pepper, relish, parsley and chives. Place asparagus in shallow glass 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 courtesy of Taste of Home -- The First 10 Years)

Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS.


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