Printable | Taste of Home

Asparagus Salad

1/2 pound fresh asparagus, cut into 1-inch pieces
1/4 cup water
2 tablespoons chopped sweet pickle
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon pickle juice
1 teaspoon minced chives
Salt and pepper to taste
Lettuce leaves
1 medium tomato, sliced
1 hard-cooked egg, sliced

Place the asparagus and water in a microwave-safe dish. Cover and

Printed from tasteofhome.com Oct 12, 2008

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Asparagus Salad cont.

microwave on high for 2-3 minutes or until crisp-tender. Drain and
rinse in cold water. Place in a bowl. Combine the pickle, oil, lemon
juice, pickle juice, chives, salt and pepper; pour over asparagus and
toss to coat. Cover and refrigerate for 1 hour. Use a slotted spoon
to serve the asparagus on lettuce-lined plates. Top with tomato and
egg slices; drizzle with some of the dressing.

Yield: 2 servings.