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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: Wash and trim asparagus. Cook until just tender, about 10 minutes; drain.
Rinse with cold water to stop cooking; drain on paper toweling. Arrange on
a platter; chill.
Combine oil, vinegar, mustard, salt, pepper, parsley, green onion, relish,
and pimiento in a screw-top jar. Close lid and shake well; chill 2 hours
to blend flavors.
Spoon dressing over asparagus about 1/2 hour before serving.
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