| | Directions | | Remove tough ends of asparagus. Cook covered in boiling water 6-8 minutes or until crisp and tender. Drain. Combine rest of ingredients except parsley and sieved egg, in a jar. Cover tightly and shake. Place marinade over spears. Cover and chill at least 2 hours. Drain and garnish with egg and parsley. Makes 16 servings. |
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| Ingredients | | - |  | 4 pounds fresh Asparagus |
| - | | 1 cup olive oil |
| - | | 1/3 cup tarragon vinegar |
| - | | 3 tablespoons chopped parsley |
| - | | 3 tablespoons sweet pickle relish |
| - | | 1 jar pimento (2 ounce jar) |
| - | | 1 1/2 tablespoons chopped, fresh Chives |
| - | | 1 teaspoon Salt |
| - | | 1/8 teaspoon pepper |
| - | | 1 sieved, hard boiled egg (optional) |
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