| 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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