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Asparagus Vinaigrette (adapted from the Alexander Young Hotel)

Featured in the Honolulu Star-Bulletin on April 9, 2008.

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Ingredients:

Asparagus Vinaigrette (adapted from the Alexander Young Hotel)

  • 1 1/2 pounds fresh asparagus
  • 1/2 cup vegetable oil
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon tarragon vinegar
  • 3 tablespoons water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 clove garlic, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 1 tablespoon capers
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped green pepper
  • 1 dill pickle, chopped
  • 4 stuffed olives, chopped
  • 1 hard cooked egg, chopped

Directions:

  1. Cook asparagus; drain and cool.
  2. Combine remaining ingredients; mix well.
  3. Pour over asparagus and chill for 2 hours.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
270 calories, 27 g fat, 2.5 g saturated fat, 35 mg cholesterol, 600 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g sugar, 4 g protein

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