Asparagus Vinaigrette

This one works out nicely with fresh asparagus as well. Make the night before and it will be super. You can easily cut this recipe if you don’t need asparagus for 12! Asparagus Vinaigrette

Asparagus Vinaigrette

3 packages (10 ounces each) frozen asparagus spears
½ cup cider vinegar
¾ cup pure vegetable oil
½ teaspoon salt
1/4 teaspoon pepper
1 tablespoon finely chopped pimiento

Cook asparagus according to package directions. Drain thoroughly. Place in shallow dish. Combine remaining ingredients; blend well. Pour over asparagus. Cover. Refrigerate and arrange asparagus on serving platter. Top with pimento. Makes 12 servings.

P.S. Do you like the thumbnail cards that you can click for full size or the full size ones better? And, if you don’t go back and read comments…don’t miss Liz’s custard recipe in the Happy May Day post. Also, I edited the Maw Fou eggplant recipe the other day with a bunch of info about its origin, so if you missed that, you might want to go back to see.


  1. I am not sure how I just found your site (because I have been just surfing) but I am glad I did find it. I can’t wait to try some of your recipes.
    Asparagus Vinaigrette alone sounds wonderful!

    Thanks for sharing with us!

    Dora Renee’ Wilkerson

  2. Welcome! I am glad you found us! I am a new knitter and I love goats and would like to have some.

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