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Asparagus in Vinaigrette

SUBMITTED BY: Sonja Blow

"'This chilled asparagus side dish is light and tangy. It's quick to fix, too,' notes field editor Sonja Blow of Reeds Spring, Missouri."
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PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
  • 2 green onions, chopped
  • 2 tablespoons diced green bell pepper
  • 2 tablespoons sweet pickle relish
  • 1 garlic clove, minced
  • 1/3 cup olive or vegetable oil
  • 2 tablespoons lemon juice
  • 1 tablespoon diced onion
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover ad steam for 6-8 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add the green onions, green pepper, pickle relish and garlic.
  2. In a small bowl, whisk the oil, lemon juice, onion, parsley, salt and pepper. Pour over asparagus mixture and toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.
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