wild asparagus salad
A crisp wild asparagus salad with vinaigrette and olives.
Ingredients
wild asparagus (trimmed)
3⁄4 pound
chopped stuffed olives
2 tablespoons
hard-cooked egg (chopped)
1
vegetable oil
1⁄2 cup
lemon juice
5 tablespoons
cider vinegar
3 tablespoons
sugar
3 tablespoons
salt
1⁄2 teaspoon
paprika
1⁄2 teaspoon
ground mustard
1⁄2 teaspoon
cayenne pepper
Dash
Cherry tomatoes (halved)
Instructions
1
Step 1
Cook the asparagus until just tender; drain and rinse with cold water. Place in a shallow dish; top with the olives and egg.
2
Step 2
In a jar with a tight-fitting lid, combine the oil, lemon juice, vinegar, sugar, salt, paprika, mustard, and cayenne pepper; shake well. Pour over the asparagus. Chill for several hours or overnight. Garnish with tomatoes. Yield: 4 servings.
