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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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When most fresh vegetables are yet to sprout, the first shoots of asparagus make a mouthwatering treat. This is the first vegetables dish on our table every year.—Karen Grasley, Quadeville, Ontario Ingredients:
3/4 pound wild asparagus, trimmed |
2 tablespoons chopped pimiento-stuffed olives |
1 hard-cooked egg, chopped |
1/2 cup canola oil |
5 tablespoons lemon juice |
3 tablespoons cider vinegar |
3 tablespoons sugar |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon ground mustard |
dash cayenne pepper |
cherry tomatoes, halved |
Directions:
1. Cook asparagus until crisp-tender; drain and rinse in cold water. Place in a shallow dish; top with olives and egg.
2. In a jar with tight-fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper; shake well. Pour over asparagus. Chill for several hours or overnight. Garnish with tomatoes. Yield: 4 servings.
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