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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3/4 lb. wild asparagus, trimmed
2 tbsp. stuffed olives, chopped
1 hard-boiled egg, chopped
1/2 cup vegetable oil
5 tbsp. lemon juice
3 tbsp. vinegar
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground mustard
1 dash cayenne pepper
Cherry tomatoes, halved
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Directions:
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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.
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