Ingredients for the salad:
- Asparagus, cooked 4‑5 minutes, then cooled
- 1 can pimientos
- 6 hard‑cooked eggs, quartered
- Onion rings, marinated in wine vinegar or pickled pearl onions
Ingredients for the dressing:
- 2 hard‑cooked eggs, chopped
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- 2 tablespoons chopped onion
- 2 tablespoons chopped green olives
- 1/2 cup olive oil
- 1/4 cup wine vinegar
- 1 tablespoon prepared mustard
- Salt and pepper
Preparation:
I cook the asparagus by steaming it for about 5 minutes. I test it with a sharp-tined fork. Put it in cold water as soon as it is tender enough for you to insert a fork. It should be flexible, but still firm and bright green.
Arrange asparagus in center of large platter, pimientos, half, at each end and eggs on each side of platter. Mix thoroughly all dressing ingredients, then pour over vegetables. Garnish with onions.
Note: I have listed all the ingredients from the original recipe. As you can see in the picture, I did not have onion rings, and I used whole olives instead of chopping them. You can vary this recipe to fit with your ingredients.
Happy Cooking,
Ruth Ann