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Snap off tough ends of asparagus. Remove the scales with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain. Combine next 6 ingredients; pour over asparagus. Marinate overnight. Serve over shredded lettuce. Yield: 4 servings. I Asparagus with tarragon marinade 1 pound fresh asparagus spears 1/2 cup vegetable oil 1/4 cup plus 2 tablespoons tarra-' gon vinegar 1 teaspoon salt 1 teaspoon dry mustard 1/4 teaspoon white pepper 1 (7-ounce) jar artichoke hearts, rinsed, drained, and quartered 3/4 cup sliced ripe olives 1 (2-ounce) jar sliced pimiento, ’ drained 3 tablespoons chopped onion 1 Bibb lettuce leaves 2 hard-cooked eggs, sliced Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in boiling salted water 6 to 8 minutes or until crisp-tender; drain. Combine next 5 ingredients in a small jar; cover tightly, and shake vigorously. Set aside. Layer asparagus spears, artichoke hearts, olives, pimiento, and. onion in a shallow dish; pour dressing over vegetables. Cover and chill several hours or overnight. Drain well. Arrange salad on lettuce leaves, and garnish with egg slices. Yield: 6 servings. Asparagus with sour cream
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