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Karen’s Corner: Dilly Asparagus |
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Written by Legal Record Webmaster
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Wednesday, 06 May 2009 |
by Karen D. Fyke
1 lb. fresh asparagus, trimmed
1 jar (2 ounces) diced pimento, drained
1/2 cup vinegar
1/4 cup olive oil
1 tablespoon sugar
2 teaspoons dried minced onion
1 teaspoon dill weed
1/4 teaspoon coarse ground black pepper
Cook asparagus in a small amount of water until crisp-tender. Drain. In a jar with a tight-fitting lid, combine all the remaining ingredients and shake well. Place asparagus in a shallow dish, pour marinade over asparagus. Cover and refrigerate 8 hours. To serve, remove asparagus and arrange on a platter, remove pimento and onions from marinade with a slotted spoon and sprinkle over asparagus.
We put it in a long Tupperware container and use as wanted from there. It keeps for at least a week. We really like it. I can only imagine how tasty it would be with your own fresh asparagus.
--Contributed by Marchia Forber, Aledo, IL
If you would like to have your recipe appear here, email it to
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. Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530.
© 2009 Karen D. Fyke. • All rights reserved.
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