ADVOCATE- TESTED RECIPE
Serves 6-8. Recipe is from Donna Montgomery.
2 lbs. fresh asparagus, rinsed, tough ends snapped off and steamed according to your taste
1?3 cup tarragon vinegar
3 tbls. chopped fresh parsley
3 tbls. sweet pickle relish
2 ozs. sliced pimento
Chopped fresh chives or green onions to taste
½ tsp. salt or to taste
½ tsp. black pepper or to taste
1. Prepare asparagus and cook until tender crisp or as done as you like them. Drain and cool slightly. Place in zippered plastic bag or flat dish.
2. In medium bowl, add vinegar, parsley, pickle relish, pimento, chives, salt and pepper. Stir until combined. Pour over cooked asparagus in plastic bag or container. Close tightly and gently turn so that all spears are coated. Refrigerate overnight.
3. Drain slightly before serving. Serve cold.