| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Tasteofhome | 4 | servings | |
INGREDIENTS
| 3/4 | lb | Wild asparagus; trimmed |
| 2 | tb | Stuffed olives; chopped |
| 1 | Hard-boiled egg; chopped | |
| 1/2 | c | Vegetable oil |
| 5 | tb | Lemon juice |
| 3 | tb | Vinegar |
| 2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Paprika |
| 1/2 | ts | Ground mustard |
| 1 | ds | Cayenne pepper |
| Cherry tomatoes; halved |
INSTRUCTIONS
Cook asparagus until crisp-tender; drain and rinse in cold water. Place in a shallow dish; top with olives and egg. 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. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.
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