Trim ends from tender asparagus spears and steam until tender but not soft. Chill after cooking.

Combine:
1/4 cup vegetable oil
3 tbsp. vinegar
1 tbsp chopped dill pickle
1 teas. finely chopped onion
1 tbsp. minced fresh parsley
1/4 teas. salt
1/8 teas. pepper
Pinch of tarragon

Chill dressing. When ready to serve, place asparagus spears on a bed of lettuce, garnish with pimento strips and add dressing.

Source: Southern Living Cookbook for Two
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