Wild Asparagus Salad

• 3/4 lb. wild asparagus, trimmed
• 2 tbsp. stuffed olives, chopped
• 1 hard-boiled egg, chopped
• 1/2 cup vegetable oil
• 5 tbsp. lemon juice
• 3 tbsp. vinegar
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. ground mustard
• 1 dash cayenne pepper
• Cherry tomatoes, halved

1. Cook asparagus until crisp-tender; drain and rinse in cold water.
2. Place in a shallow dish; top with olives and egg.
3. In a jar with tight fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper; shake well.
4. Pour over asparagus.
5. Chill for several hours or overnight.
6. Garnish with tomatoes.

wild asparagus, stuffed olives, egg, vegetable oil, lemon juice, vinegar, sugar, salt, paprika, ground mustard, cayenne pepper, tomatoes

Taken from www.foodgeeks.com/recipes/3512 (may not work)