Asparagus Salad Recipe

• 1 1/2 lb Asparagus
• 1 x Yellow Bell Pepper, cut in thin strips
• 8 ounce Corn, Canned, liquid removed
• 12 ounce Artichoke Hearts, liquid removed & halved
• 1/4 c. Tomatoes, diced
• 1/4 c. Black Olives, sliced
• 1/2 c. Extra virgin olive oil
• 1 1/4 Tbsp. Red Wine Vinegar
• 1 tsp Dijon Mustard
• 1 dsh Salt
• 1 dsh Pepper
• 1/4 tsp Paprika
• 1 dsh Tabasco Sauce

1. Heat sufficient water to cover asparagus and then add in asparagus.
2. Reduce heat to medium and simmer 2 1/2 min.
3. Drain and rinse under coll water.
4. Pat dry.
5. Cut into 1 1/2" pcs.
6. Mix oil, wine vinegar, mustard, salt, pepper, paprika and Tabasco in a jar with a lid and shake it to mix.
7. Put all vegetables together in a bowl and pour dressing over.
8. Toss gently.
9. Cover and chill.
10. Can make 1 day in advance.
11. NOTES : Use fresh asparagus or possibly green beans.

yellow bell pepper, hearts, tomatoes, black olives, extra virgin olive oil, red wine vinegar, mustard, salt, pepper, paprika, tabasco sauce

Taken from cookeatshare.com/recipes/asparagus-salad-70999 (may not work)