Title: Wild Asparagus Salad
Categories: Tasteofhome
Yield: 4 servings

3/4 lb Wild asparagus; trimmed
2 tb Stuffed olives; chopped
1 Hard-boiled egg; chopped
1/2 c Vegetable oil
5 tb Lemon juice
3 tb Vinegar
2 ts Sugar
1/2 ts Salt
1/2 ts Paprika
1/2 ts Ground mustard
1 ds Cayenne pepper
Cherry tomatoes; halved

Cook asparagus until crisp-tender; 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 by PookyPook
on Jan 24, 1998.

Recipe by: TASTE OF HOME - FEB/MARCH 1996

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