Asparagus Vinaigrette Recipe
Ingredients
| Asparagus spears | 3/4 pound | |
| Italian salad dressing | 3/4 Cup (16 tbs) | |
| 2 tablespoons pimiento-stuffed green olives, finely chopped | ||
| 1 hard boiled egg, finely chopped | ||
| Tomatoes | 2 Small, chilled | |
| Lettuce leaves | ||
Directions
Steam asparagus spears for 10-15 minutes, until crisp-tender.
Combine salad dressing, chopped olives, and eggs; mix well.
Arrange asparagus spears in a shallow dish.
Pour salad dressing mixture over asparagus.
Cover and refrigerate for several hours or overnight, spooning dressing over asparagus occasionally.
To serve, drain asparagus, reserving dressing.
Slice tomatoes.
On each of 4 salad plates, arrange a few spears atop lettuce; top each salad with a few tomato slices.
Spoon some of the reserved dressing over each salad.
Combine salad dressing, chopped olives, and eggs; mix well.
Arrange asparagus spears in a shallow dish.
Pour salad dressing mixture over asparagus.
Cover and refrigerate for several hours or overnight, spooning dressing over asparagus occasionally.
To serve, drain asparagus, reserving dressing.
Slice tomatoes.
On each of 4 salad plates, arrange a few spears atop lettuce; top each salad with a few tomato slices.
Spoon some of the reserved dressing over each salad.
Chef
