Marinated Asparagus

2 lbs. fresh asparagus
1/2 c. red wine vinegar
1 medium-size green pepper, coarsely chopped
5 green onions with tops, chopped
1 stalk celery, finely chopped
1/4 tsp. paprika
1/2 clove garlic, minced
3/4 c. unsweetened apple cider
Leaf lettuce
Pimiento strips, optional

Snap off tough ends of asparagus. Remove scales with knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water six – eight minutes or until crisp-tender; drain. Place asparagus in 13-inch by 9-inch baking dish. Combine rest of ingredients except lettuce and pimiento; pour over asparagus. Chill asparagus four hours or overnight. Drain marinade before serving. Serve on leaf lettuce; garnish with pimiento if desired. Makes eight servings.

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