Cold Marinated Asparagus Salad - Fresh asparagus, cooked to crisp tender, then marinated in an oil and vinegar seasoned dressing with pimentos, and finished with sliced grape tomatoes.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Trim asparagus, cut into thirds and steam or cook until crisp tender. Bring marinade ingredients to a boil, add the pimentos and pour over the asparagus. Cover and refrigerate overnight or up to two days. Let come to room temperature about 30 minutes before serving; toss in the tomato halves. Serve as-is, or spoon over shredded lettuce, if desired.
- Cook's Notes: If asparagus are thick, use a vegetable peeler to peel away the very outer layer of the lower portions of the trimmed asparagus, which may be a bit too woody and tough for a salad.
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