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Categories:Viewed: 91 - Published at: 5 years ago
Ingredients
- 1 lb. fresh asparagus spears
- 1/2 c. vegetable oil
- 1/4 c. + 2 tbsp. tarragon vinegar
- 1 tsp. salt
- 1 tsp. dry mustard
- 1/4 tsp. white pepper
- 1 (7 oz.) jar artichoke hearts, rinsed, drained & quartered
- 3/4 c. sliced ripe olives
- 1 (2 oz.) jar sliced pimiento, drained
- 3 tbsp. chopped onion
- Bibb lettuce leaves
- 2 hard cooked eggs, sliced
Method
- Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired.
- Cook asparagus, covered, in boiling salted water 6 to 8 minutes or until crisp- tender; drain.
- Combine next 5 ingredients in a small jar; cover tightly and shake vigorously. Set aside.
- Layer asparagus spears, artichoke hearts, olive, pimiento and onion in a shallow dish; pour dressing over vegetables. Cover and chill several hours or overnight; drain well. Arrange salad on lettuce leaves and garnish with egg slices.
