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.