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Asparagus Vinaigrette Salad

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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 88 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

Directions

  1. 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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2008 by Lori 
I cooked the asparagus using the Microwave Asparagus Salad directions from this website. I... MORE

 
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