WILD ASPARAGUS SALAD

Wild Asparagus Salad image

When most fresh vegetables are yet to sprout, the first shoots of asparagus make a mouthwatering treat. This is the first vegetables dish on our table every year.-Karen Grasley, Quadeville, Ontario

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3/4 pound wild asparagus, trimmed
2 tablespoons chopped pimiento-stuffed olives
1 hard-boiled large egg, chopped
1/2 cup canola oil
5 tablespoons lemon juice
3 tablespoons cider vinegar
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
Dash cayenne pepper
Cherry tomatoes, halved

Steps:

Cook asparagus until crisp-tender; drain and rinse in cold water. Place in a shallow dish; top with olives and egg. , In a jar with tight-fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper; shake well. Pour over asparagus. Chill for several hours or overnight. Garnish with tomatoes.

Nutrition Facts : Calories 323 calories, Fat 30g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 406mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.