| | Directions | | Cook the asparagus, until firm, in salted water. Drain and lay flat in shallow baking dish. Combine all other ingredients (except chopped egg) and pour over asparagus. Refrigerate several hours, turning asparagus several times. Arrange on platter and sprinkle with chopped egg. |
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| Ingredients | | - |  | Serves: 6 to 8 |
| - | | 3 pounds fresh asparagus |
| - | | 1/4 cup vegetable oil |
| - | | 2 tablespoons cider vinegar |
| - | | 2 tablespoons olive oil |
| - | | 1 tablespoon fresh lemon juice |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon paprika |
| - | | 1/2 teaspoon dry mustard |
| - | | 2 sweet gherkins, chopped |
| - | | 1/2 clove garlic, finely minced |
| - | | 1/4 teaspoon basil |
| - | | 1/8 teaspoon freshly ground pepper |
| - | | 1 hard-boiled egg, chopped (garnish) |
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