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Asparagus Vinaigrette Salad Recipe

Photo by: Taste of Home

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.

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4-6 Servings
Prep: 15 min. + chilling

Ingredients

1-1/4 pounds fresh asparagus, cut into 2-inch pieces
1 jar (4 ounces) diced pimientos, drained
1/3 cup sliced green onions
1/2 cup Crisco® Extra Virgin Olive 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

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. Yield: 4-6 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 180 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 236 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

Asparagus Vinaigrette Salad published in Country Extra March 1998, p51

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