Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Asparagus With Tarragon Marinade
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1 pound fresh asparagus spears |
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1/2 cup vegetable oil |
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1/4 cup + 2 tablespoons tarragon vinegar |
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1 teaspoon salt |
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1 teaspoon dry mustard |
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1/4 teaspoon white pepper |
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1 (7 ounce) jar artichoke hearts, rinsed, drained, and quartered |
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3/4 cup sliced ripe olives |
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1 (2 ounce) jar sliced pimento, drained |
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3 tablespoons chopped onion |
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Lettuce leaves |
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2 hard cooked eggs, sliced |
Snap off tough ends of asparagus, Cook for 6-8 minutes until crisp-tender; drain.
Combine next five ingredients in jar; cover tightly and shake vigorously.
Layer asparagus spears, artichoke hearts, olives, pimento, and onion in a shallow dish; pour dressing over vegetables. Cover and chill several hours or overnight. Drain well. Arrange salad on lettuce leaves, and garnish with egg slices.
NOTE: This was very good. I did use marinated artichoke hearts, already quartered. I did drain them but did NOT rinse them. I did not use any onion or hard boiled eggs, as Michael doesn't like either one. I used one of the small cans of ripe olives, already sliced, and drained it but did not measure it. It was plenty!