Asparagus Vinaigrette

This is a delightful salad. It is nice for a spring luncheon,especially with the fresh taste of asparagus. Chill time not included.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 cups olive oil
• 1⁄2 cup white vinegar
• 2  teaspoons Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 3 -4  radishes, sliced
• 1⁄4 cup  chopped green pepper
• 3  tablespoons  dill pickle relish
• 1  tablespoon  minced fresh parsley
• 1  tablespoon  snipped chives
• 2  lbs fresh asparagus, trimmed
•  lettuce leaf
• 3  hard-boiled eggs, sliced
• 2  medium tomatoes, cut into wedges

Directions

1. In a bowl, whisk together the first 5 ingredients; Add radishes, green pepper, relish, parsley, and chives.
2. In a large skillet, bring 2 cups water to a boil; Add asparagus; cover and boil for 3 minutes.
3. Drain and immediately place asparagus in ICE WATER; drain and pat dry.
4. Transfer asparagus to a glass dish; pour dressing over top; cover and chill at least 4 hours.
5. To serve, arrange lettuce leaves on a serving platter.
6. With a slotted spoon, remove aspargus; arrange over lettuce.
7. Garnish with boiled eggs and tomatoes.
8. Drizzle with the dressing to taste, enjoy.