Linda's Recipe

Asparagus With Tarragon Marinade

Category: Asparagus

1 pound fresh asparagus spears
1/2 cup vegetable oil
1/4 cup plus 2 Tablespoons Tarragon vinegar
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon white pepper, or to taste
1 (7-ounce) jar artichoke hearts, rinsed, drained, and quartered
3/4 cup sliced ripe olives
1 (2-ounce) jar sliced pimiento, drained
3 Tablespoons chopped onion
Bibb lettuce leaves, washed, and torn into bite-size pieces
Garnish: 2 hard-cooked eggs, sliced

Snap off tough ends of asparagus.
Remove the scales from from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in boiling salted water 6 to 8 minutes or until crisp-tender; drain.

To make dressing~
Combine Tarragon vinegar, vegetable oil, salt, dry mustard and white pepper in a small jar; cover tightly, and shake vigorously.

Layer asparagus spears, artichoke hearts, olives, pimiento, and onion in a shallow dish; pour dressing over vegetables.
Cover and chill overnight several hours or overnight.

To serve~
Drain well.
Arrange salad on prepared lettuce leaves, and garnish with egg slices.

Yield: 6 servings.