Steps:
- Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling salted water 6 to 8 minutes or until crisp- tender; drain. Combine next 5 ingredients in a small jar; cover tightly and shake vigorously. Set aside. Layer asparagus spears, artichoke hearts, olive, pimiento and onion in a shallow dish; pour dressing over vegetables. Cover and chill several hours or overnight; drain well. Arrange salad on lettuce leaves and garnish with egg slices.
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