• 1 lb. fresh asparagus, trimmed
• 1 2 oz. jar diced pimento, drained
• 1/2 C. vinegar
• 1/4 C. olive oil
• 1 Tbs. chopped fresh parsley
• 2 tsp. dried dill weed
• 1/2 tsp. salt
• 1/4 tsp. coarse ground black pepper

Cook the 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 pimiento and onion from marinade with a slotted spoon and sprinkle over asparagus.

Yield: 4 servings