1 tsp. salt
Marinade:
1/2 c. olive oil
3 T. white wine vinegar
3 T. parsley, chopped
1 (2-oz.) jar pimentos, chopped
2 T. fresh chives (or scallions), chopped
1/2 to 1 tsp. salt
1/8 tsp. fresh ground black pepper
Garnish:
Chopped fresh parsley
tomato rose (optional)
Remove tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler. Cover asparagus with boiling water. Add 1 teaspoon salt and simmer asparagus for 6 to 8 minutes until tender to crisp. Drain. Rinse with cold water to cool and to preserve color, drain again. Whisk together the olive oil, vinegar, parsley, pimentos and chives. Season to taste with salt and pepper. Place asparagus in a shallow container. Pour marinade over spears. Cover and chill at least 2 hours. To serve, arrange asparagus spears in a circular pattern on a large round platter. Drizzle marinade in a wide ribbon over asparagus stalks. (You can also serve in a smaller container - cut spears into pieces, pour marinade over, and stir.) Garnish with parsley and tomato rose if desired. Makes 6 to 8 servings.
Mary Finke
From the Kitchens of CMC
Columbus Mennonite Church
2004
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