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Catholic Recipe: Asparagus Vinaigrette

    INGREDIENTS

  • asparagus
  • 1/2 cup vegetable oil
  • 1/4 cup vinegar
  • 1 teaspoon salt
  • 1-1/2 teaspoons paprika
  • few grains pepper
  • 1-1/2 teaspoons dry mustard
  • 1/2 teaspoon sugar
  • 1-1/2 teaspoons grated onion
  • 1 hard-cooked egg, minced
  • Details

  • Yield: 1 cup
  • Prep Time: 2 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

This is an easy vegetable dish, perfect to make ahead for serving to guests. The time involved is chilling time for the viniagrette.

DIRECTIONS

Cook fresh or quick-frozen asparagus. Chill thoroughly. Combine all remaining ingredients; shake well. Makes about 1 cup. Serve over asparagus.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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