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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!)
  • Total Time
    Prep: 20 min. + marinating
  • Makes
    4 servings


  • 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.

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  • RedVanZimmer
    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.