1½ pounds fresh asparagus
1 medium green bell pepper, chopped
1 small bunch green onions with tops, chopped
1 medium stalk celery, chopped
¾ cup vegetable oil
½ cup red wine vinegar
½ cup sugar
1 small clove garlic, minced
¼ teaspoon paprika
2 Tablespoons pimiento strips
Boil asparagus until crisp-tender, drain. Place in 13 x 9 x 2-inch dish. Combine pepper, green onions, celery, oil, vinegar, sugar, garlic, and paprika. Stir well and pour over asparagus.
Marinate overnight. Drain, and garnish with pimiento.