Ingredients
1-1/2 cups olive oil1/2 cup white vinegar2 teaspoons Dijon mustard1/2 teaspoon salt1/8 teaspoon pepper3 to 4 radishes, sliced1/4 cup chopped green pepper3 tablespoons dill pickle relish1 tablespoon minced fresh parsley1 tablespoon minced chives2 pounds fresh asparagus, trimmedLettuce leaves3 hard-boiled large eggs, sliced2 medium tomatoes, cut into wedges
Preparation
In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives.
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Transfer asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours.
To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.
