Recipe - Wild Asparagus Salad

Three fourths pound Wild asparagus; trimmed
2 tablespoon Stuffed olives; chopped
1 Hardboiled egg; chopped
One half cup Vegetable oil
5 tablespoon Lemon juice
3 tablespoon Vinegar
2 teaspoon Sugar
One half teaspoon Salt
One half teaspoon Paprika
One half teaspoon Ground mustard
1 ds Cayenne pepper
Cherry tomatoes; halved

Cook asparagus until crisptender; 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.

Submitted to RecipeLu List by Ruth pookypook@aol.com by PookyPook
PookyPook@aol.com on Jan 24, 1998.

Recipe by: TASTE OF HOME FEB/MARCH 1996

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