|
 |
1
cup water |
 |
2
pounds fresh asparagus |
 |
3
tablespoons cider vinegar |
 |
1
tablespoon olive oil |
 |
1/8
teaspoon pepper |
 |
1/8
teaspoon salt |
|
|
1
hard boiled egg, chopped |
|
|
2
sweet pickles, chopped | |
|
| • |
In a large skillet on medium high heat, combine water and asparagus.
Cook, covered, until tender. |
| • |
Remove asparagus from skillet and place in a 9" X 13" pan. Discard
water. |
| • |
In a small bowl, mix vinegar, oil, pepper and salt. |
| • |
Evenly
pour vinegar mixture over asparagus. |
| • |
Cover
and allow to chill in refrigerator for 40 minutes. |
| • |
Place asparagus on serving plates and top with egg and pickles. |
|
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