Asparagus With Tarragon Marinade

• 1 lb. fresh asparagus spears
• 1/2 c. vegetable oil
• 1/4 c. + 2 tbsp. tarragon vinegar
• 1 tsp. salt
• 1 tsp. dry mustard
• 1/4 tsp. white pepper
• 1 (7 oz.) jar artichoke hearts, rinsed, drained & quartered
• 3/4 c. sliced ripe olives
• 1 (2 oz.) jar sliced pimiento, drained
• 3 tbsp. chopped onion
• Bibb lettuce leaves
• 2 hard cooked eggs, sliced

1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired.
2. Cook asparagus, covered, in boiling salted water 6 to 8 minutes or until crisp- tender; drain.
3. Combine next 5 ingredients in a small jar; cover tightly and shake vigorously. Set aside.
4. Layer asparagus spears, artichoke hearts, olive, pimiento and onion in a shallow dish; pour dressing over vegetables. Cover and chill several hours or overnight; drain well. Arrange salad on lettuce leaves and garnish with egg slices.

fresh asparagus spears, vegetable oil, salt, dry mustard, white pepper, olives, pimiento, onion, eggs

Taken from www.epicurious.com/recipes/member/views/asparagus-with-tarragon-marinade-50090317 (may not work)