Ingredients
- 2 lb. fresh asparagus spears, cooked
- 2/3 cup olive oil
- 1/3 cup tarragon vinegar
- 1 Tbsp. dried minced onion
- 2 Tbsp. sweet relish
- 1 jar chopped pimento
- 1 hard boiled egg, grated
- 2 Tbsp. dried parsley flakes
- 3/4 tsp. salt
- 1/4 tsp. pepper
Directions
In deep dish, place drained asparagus. Gradually add oil to vinegar, using whisk to blend. Add remaining ingredients to oil and vinegar and pour mixture over asparagus. Marinate 12-14 hours. Serve cold.
By Robin from Washington, IA
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