COLD MARINATED ASPARAGUS SALAD

Cold Marinated Asparagus Salad image

Provided by @MakeItYours

Number Of Ingredients 12

2 pounds fresh asparagus
1 cup light olive oil or salad oil (canola, vegetable, sunflower, safflower)
1/4 cup apple cider vinegar
2 tablespoons lemon juice
4 teaspoons Creole mustard
2 tablespoons granulated sugar
1/2 teaspoon Cajun seasoning
1 teaspoon kosher salt
1 teaspoon black pepper
1 (2 ounce) jar chopped pimentos
1-1/2 cups grape tomatoes
Shredded lettuce

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.