Asparagus vinaigrette
- 2 lbs asparagus
- 2 to 3 tbsp dill pickle pieces
- 1 cup olive oil
- ½ cup vinegar
- salt and pepper to taste
- pinch dry mustard or paprika
- 2 to 3 tbsp chives
Steam asparagus until the color changes and just tender. Chop pickle pieces finely. Combine pickle with remaining ingredients. Chill. Serve sauce over chilled asparagus. Makes 6-8 serves.