All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

(from Family Circle Recipes America Loves Best)

Serve as a first course or as a salad. Makes 6 servings.

2 ½ lbs asparagus
2/3 cup olive or fegetable oil
1/3 cup white wine vinegar
½ cup Dijon-style mustard
¼ tsp salt
1/8 tsp pepper
1 Tbles chopped parsley
1 Tbles chopped green onion
1 Tbles sweet pickle relish]
1 Tbles chopped pimiento

1. 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.
2. Combine oil, vinegar, mustard, salt, pepper, parsley, onion, relish, and pimiento in a screw-top jar. Shake well; chill 2 hours to blend flavors.
3. Spoon dressing over asparagus about ½ hour before serving.
"Olive oil adds a distinctive flavor to this and other cold and hot dishes. However, it is more expensive and not as unsaturated as other cooking oils. Use half olive and half vegetable oil, if you wish"