Here’s a great take-along side dish that doesn’t need to be heated. It’s very easy to make and can be prepared in advance. And, by the way, it’s absolutely delicious. You’re sure to turn to this recipe again and again.
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
|1-1/2 pounds fresh asparagus spears
1 green bell pepper, chopped
1 small bunch green onions with tops, chopped
1 rib celery, chopped
Snap the tough ends from the asparagus. Place the asparagus in a steamer basket over boiling water. Steam, covered, for 6 to 8 minutes or just until tender-crisp. Drain well and place the warm asparagus, green pepper, green onions and celery in a large container with a lid.
Pour the Paprika Dressing over the vegetables. Chill, covered, for 4 hours or longer. Drain and place on a serving platter. Garnish with pimento strips, or roasted red peppers as we did in our photo.
Yield: 6 servings
1/2 cup sugar
1/4 teaspoon paprika
1 teaspoon salt
1 small garlic clove, minced
1/2 cup red wine vinegar
3/4 cup vegetable oil
Combine the sugar, paprika, salt, garlic and vinegar in a small bowl and mix until the sugar dissolves. Add the oil in a fine stream, whisking until the mixture is well blended.