Asparagus Vinaigrette Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My mom has a large asparagus bed, so I'm kept well-supplied with asparagus all spring. I helped her plant it years ago and have a My Most Embarrassing Moment story from that day - I planted all the asparagus with the roots facing up! I still get kidded about it. Ingredients:
1-1/4 pounds fresh asparagus, cut into 2-inch pieces |
1 jar (4 ounces) diced pimientos, drained |
1/3 cup sliced green onions |
1/2 cup olive oil |
1/4 cup cider or white wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
Directions:
1. In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 4-6 servings.
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