If you want to follow the recipe faithfully, make sure you have a hard boiled egg on hand. I just left it out.
2 pounds fresh young asparagus spears
cooked and well drained
3 tablespoons wine vinegar
2 tablespo0ns lemon juice
1/4 cup vegetable oil
2 tablespoons olive oil
1/2 teaspoon sugar (up Nawth, I say, up Nawth we don't put sugar in our vinaigrette sauce, and neither did I
salt and freshly ground blacj pepper
1 hard-cooked egg roughly chopped
2 sweet gerkins finely chopped
- Arrange the asapargus spears in one layer in a shallow baking dish
- In a jar or small container with a tight-fitting lid, combine the vinegar, lemon juice and vegetable and olive oils, salt and pepper, shake to mix well. Pour dressing over asparagus and refrigerate for at least an hour.
- Arrange the asparagus on a vegetable platter. Sprinkle with the eggs and pickel.