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Dilly Asparagus

 Dilly Asparagus
This makes a good cool vegetable on a hot day—it's long been in my recipe file, and we have Dilly Asparagus often. My husband and I farm ranch in central Texas. I enjoy cooking, especially when I'm trying out new recipes shared by friends or by other Country Woman subscribers. (I love CW!)
4 ServingsPrep: 20 min. + marinating


  • 1 pound fresh asparagus, trimmed
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 cup cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons dried minced onion
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper


  • Cook asparagus in a small amount of water until crisp-tender; drain.
  • In a jar with a tight-fitting lid, combine the remaining ingredients
  • and shake well.
  • Place asparagus in a shallow dish; pour marinade over asparagus.
  • Cover and refrigerate for 8 hours. To serve, remove asparagus and
  • arrange on a platter; remove pimientos and onion from marinade with
  • a slotted spoon and sprinkle over asparagus. Yield: 4 servings.
Nutritional Facts: 1 serving equals 85 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 156 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.