Asparagus Salad
Vinaigrette
Trim ends from tender asparagus spears and steam until
tender but not soft. Chill after cooking.
Combine:
1/4 cup vegetable oil
3 tbsp. vinegar
1 tbsp chopped dill pickle
1 teas. finely chopped onion
1 tbsp. minced fresh parsley
1/4 teas. salt
1/8 teas. pepper
Pinch of tarragon
Chill dressing. When ready to serve, place asparagus spears on a bed of
lettuce, garnish with pimento strips and add dressing.
Source: Southern Living Cookbook for Two