Asparagus Vinaigrette

Oxmoor House
4 servings


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1 pound fresh asparagus spears, cleaned and cooked
1/4 cup butter or margarine, melted
1/3 cup lemon juice
1 teaspoon salt
1/4 teaspoon paprika
Dash of pepper
1 tablespoon chopped pimiento
1 tablespoon chopped dill pickle
1 tablespoon chopped green pepper
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
2 hard-cooked eggs


Place warm asparagus spears on a serving dish.

Combine remaining ingredients, except eggs, in a medium saucepan. Cook over medium heat 2 minutes, stirring frequently. Pour sauce over asparagus.

Finely chop egg yolks; reserve whites for use in other recipes. Sprinkle yolks over asparagus and serve.

Created date

February 2010