Wild Asparagus Salad Recipe
Ingredients
3/4 pound wild asparagus, trimmed
2 tablespoons chopped stuffed olives
1 hard-cooked egg, chopped
1/2 cup vegetable oil
5 tablespoons lemon juice
3 tablespoons vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
Dash cayenne pepper
Cherry tomatoes, halved
Directions
Cook asparagus until crisp-tender; drain and rinse in cold water.
Place in a shallow dish; top with olives and egg.
In a jar with tight-fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper; shake well.
Pour over asparagus.
Chill for several hours or overnight.
Garnish with tomatoes.
Place in a shallow dish; top with olives and egg.
In a jar with tight-fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper; shake well.
Pour over asparagus.
Chill for several hours or overnight.
Garnish with tomatoes.
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