Previously, I had made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
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!)
Our house is full of asparagus "fans"—my husband, our daughter and I can't get enough of it!
My recipe is one I created years ago. I wanted to serve a cold dish in place of a hot vegetable at a dinner we were having for family and friends, and this salad was the result. I've found people who don't normally care for asparagus enjoy it prepared this way.