ASPARAGUS IN VINAIGRETTE
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, chopped
2 tablespoons diced green pepper
2 tablespoons sweet pickle relish
1 garlic clove, minced
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon diced onion
1 tablespoon minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
Place asparagus in a steamer basket.
Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender.
Rinse with cold water; drain well.
Place in a bowl; add the green onions, green pepper, pickle relish and garlic.
In a small bowl, whisk the oil, lemon juice, onion, parsley, salt and
pepper.
Pour over asparagus mixture and toss to coat.
Cover and refrigerate until chilled.
Serve with a slotted spoon.
Yield: 8 servings.