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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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This is my husband's favorite asparagus recipe. All of our children love it, too. It's perfect for a summer dinner. Ingredients:
1 pound fresh asparagus, cut into 1-inch pieces |
4 medium tomatoes, cut into wedges |
3 cups sliced fresh mushrooms |
1 medium green pepper, julienned |
1/4 cup vegetable oil |
2 tablespoons cider vinegar |
1 garlic clove, minced |
1 teaspoon dried tarragon |
3/4 teaspoon salt, optional |
1/4 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
Directions:
1. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight. Yield: 14 servings.
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