Dilly Asparagus Recipe

5 1 1
Dilly Asparagus Recipe
Dilly Asparagus Recipe photo by Taste of Home
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Dilly Asparagus Recipe

Read Reviews
5 1 1
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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!)
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating

Ingredients

  • 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

Directions

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.
Originally published as Dilly Asparagus in Country Woman March/April 1991, p29

Nutritional Facts

1 each: 85 calories, 7g fat (1g saturated fat), 0 cholesterol, 156mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

  • 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
  1. 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.
  2. 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.
Originally published as Dilly Asparagus in Country Woman March/April 1991, p29

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RedVanZimmer User ID: 1464219 201330
Reviewed Apr. 7, 2009

"This was excellent. I would make no changes. The asparagus was crisp and the dressing was perfect. It keeps very well for a number of days."

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