Ingredients
| 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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Instructions
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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