Categories: Vegetables- Asparagus
Ingredients
- 1 large bunch fresh asparagus, weighing about 3 lbs. OR 3 pkg. (10 oz.) each frozen asparagus spears
- 2/3 cup vegetable oil
- 1/2 cup wine vinegar
- 1 tsp. salt
- 1/2 tsp. sugar
- 1/4 tsp. pepper
- 1 Tbsp. finely chopped capers
- 1 Tbsp. finely chopped gherkins
- 1 Tbsp. finely chopped pimiento
- 1 Tbsp. finely chopped ripe oils
- 1 Tbsp. finely chopped parsley
Directions
-
Wash and trim asparagus. Stand up-right in a deep saucepan; pour in boiling water to a depth of about an inch; cover. Cook 15 minutes, or just until crispy tender. OR: Cook frozen asparagus, following label directions. Drain asparagus and arrange on a platter; cover with transparent wrap and chill.
-
Combine oil, vinegar, salt, sugar and pepper in a jar with a screw top; cover jar and shake well. Add chopped capers, gherkins, pimiento, green olives and parsley. Shake again and chill at least 2 hours to develop flavors.
-
Divide asparagus spears among 8 chilled salad plates; spoon dressing over asparagus and serve immediately.