Asparagus Vinaigrette Salad

SUBMITTED BY: Mary Bengtson-Almquist

"My mom has a large asparagus bed, so I'm kept well-supplied with asparagus all spring. I helped her plant it years ago and have a 'My Most Embarrassing Moment' story from that day - I planted all the asparagus with the roots facing up! I still get kidded about it."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/4 pounds fresh asparagus, cut into 2 inch pieces
1 (4 ounce) jar diced pimientos, drained
1/3 cup sliced green onions
1/2 cup olive or vegetable oil
1/4 cup cider or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme

READ REVIEWS (1)

DIRECTIONS

In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

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REVIEWS

Reviewed on Apr. 5, 2008 by Lori

I cooked the asparagus using the Microwave Asparagus Salad directions from this website. I decreased the olive oil to 2 Tablespoons and it worked well. I omitted the salt since the recipe uses worcestershire sauce. I also didn't have the pimentos on hand. If you like a strong basil taste, then you will like this recipe. I imagine if you replaced the onions with garlic this salad would go great with an Italian dish. I enjoyed this and will make this again and recommend it to others.

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