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
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)