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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This makes a good cool vegetable on a hot dayit's long been in my recipe file, and we have Dilly Asparagus often. My husband and I farm ranch in central Texas. I enjoy cooking, especially when I'm trying out new recipes shared by friends or by other Country Woman subscribers. (I love CW!) 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 |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
Directions:
1. Cook asparagus in a small amount of water until crisp-tender; drain. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well.
2. Place asparagus in a shallow dish; pour marinade over asparagus. Cover and refrigerate for 8 hours. To serve, remove asparagus and arrange on a platter; remove pimientos and onion from marinade with a slotted spoon and sprinkle over asparagus. Yield: 4 servings.
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