Recipe: Aparagus Vinaigrette

Ingredients:

• 3/4 – pound asparagus
• 1/2 – cup salad oil
• 2 – tablespoons vinegar
• 2 – tablespoons lemon juice
• 2 – teaspoons sugar
• 1/2 – teaspoon salt
• 1/2 – teaspoon dry mustard
• 1 – Dash cayenne
• 2 – tablespoons finely chopped pimiento-stuffed green olives
• 1 – hard-boiled egg, finely chopped
• 2- small tomatoes, chilled
• lettuce leaves

Directions:
Cook the fresh asparagus as directed in asparagus selecting. Drain. In a screw-top jar combine salad oil, vinegar, lemon, juice, sugar, salt, paprika, dry mustard, and cayenne. Add the pimiento-stuffed olives and chopped hard-boiled egg; over and shake well. Arrange asparagus in a shallow dish; top with vinegar mixture. Cover and refrigerate for several hours or overnight, spooning vinegar mixture over asparagus occasionally.

To serve, drain asparagus, reserving vinegar mixture. Slice tomatoes. On each of 4 salad plates, arrange a few asparagus spears atop lettuce. Top each salad with a few tomato slices. Spoon a little of the reserved vinegar mixture over each salad. Makes 4 servings.

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