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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This asparagus dish has been in my recipe file so long I can't remember where it originated. It makes a good cool vegetable on a hot day. Ingredients:
1 pound fresh asparagus, trimmed |
1 jar (2 ounces) diced pimientos, drained |
1/2 cup cider vinegar |
1/4 cup olive oil |
1 tablespoon sugar |
1 tablespoon minced fresh parsley |
2 teaspoons dried minced onion |
1 teaspoon dill weed |
1/4 teaspoon coarsely ground pepper |
Directions:
1. Cook the asparagus in a small amount of water until crisp-tender. Drain. In a jar with a tight-fitting lid, combine all the remaining ingredients and shake well. Place asparagus in a shallow dish; pour marinade over asparagus in a shallow dish; pour marinade over asparagus. Cover and refrigerate 8 hours. To serve, remove asparagus and arrange on a platter; remove pimiento and onion from marinade with a slotted spoon and sprinkle over asparagus. Yield: 4 servings.
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