[CnD] Dilly Asparagus

Marilyn Pennington mar04dale at gmail.com
Sun Oct 15 22:08:39 EDT 2017

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.


More information about the Cookinginthedark mailing list