Ingredients
1 pound fresh asparagus, cut into 1-inch pieces4 medium tomatoes, cut into wedges3 cups sliced fresh mushrooms1 medium green pepper, julienned1/4 cup vegetable oil2 tablespoons cider vinegar1 garlic clove, minced1 teaspoon dried tarragon3/4 teaspoon salt, optional1/4 teaspoon pepper1/4 teaspoon hot pepper sauce
Preparation
Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight.
