Spicy Marinated Asparagus Recipe
Ingredients
| Asparagus spears | 4 Pound | |
| Olive oil | 1 Cup (16 tbs) | |
| 1/3 cup tarragon vinegar | ||
| Parsley | 3 Tablespoon, chopped | |
| Sweet pickle relish | 3 Tablespoon | |
| 1 (2-ounce) jar chopped pimiento | ||
| Chives | 1 1/2 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 hard-cooked egg, sieved (optional) | ||
Directions
Remove tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in boiling salted water 6 to 8 minutes or until asparagus is crisp-tender, drain.
Combine oil, vinegar, parsley, pickle relish, pimiento, chives, salt, and pepper in a jar, cover tightly, and shake vigorously.
Place asparagus in a shallow container, pour marinade over spears.
Cover and chill at least 2 hours.
Drain off marinade, arrange asparagus on a serving platter.
Garnish asparagus with sieved egg and parsley sprigs, if desired.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in boiling salted water 6 to 8 minutes or until asparagus is crisp-tender, drain.
Combine oil, vinegar, parsley, pickle relish, pimiento, chives, salt, and pepper in a jar, cover tightly, and shake vigorously.
Place asparagus in a shallow container, pour marinade over spears.
Cover and chill at least 2 hours.
Drain off marinade, arrange asparagus on a serving platter.
Garnish asparagus with sieved egg and parsley sprigs, if desired.
Chef
