Dilly Asparagus 1 pound fresh asparagus, trimmed
1 jar (2 ounces) diced pimientos, drained 1/2 cup vinegar 1/4 cup olive or vegetable oil 1 tablespoon sugar 1 tablespoon chopped fresh parsley 2 teaspoons dried minced onion 1 teaspoon dill weed 1/2 teaspoon salt 1/4 teaspoon coarse ground black pepper Cook the asparagus in a small amount of water until crisp-tender; drain. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Place asparagus in a shallow dish; pour marinade over asparagus. Cover and refrigerate for 8 hours. To serve, remove asparagus and arrange on a platter. With a slotted spoon, remove pimientos and onions from marinade and sprinkle over asparagus. Makes 4 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
