Asparagus Vinaigrette
By á-2421
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Ingredients
- 1 ½ cups olive oil
- ½ cup white wine vinegar
- 2 tsp Dijon mustard
- ½ tsp salt
- 1/8 tsp pepper
- 3-4 radishes, sliced
- ¼ cup chopped green pepper
- 3 Tbsp dill pickle relish
- 1 Tbsp chopped fresh parsley
- 1 Tbsp snipped fresh chives
- 2 pounds fresh asparagus, cooked and drained
- lettuce leaves
- 3 hard cooked eggs, sliced
- 2 medium tomatoes, cut into wedges
Details
Preparation
Step 1
In a bowl, whisk first five ingredients. Add radishes, green pepper, relish, parsley and chives. Place asparagus in a glass dish, pour dressing over top. Cover and chill at least 4 hours. To serve, arrange lettuce leaves on a serving platter; remove asparagus from dressing with a slotted spoon and arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.
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