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Side Dishes


Marinated Asparagus

From Donna Hammer

8 Servings


  • 1½ pounds asparagus
  • 1 medium green bell pepper, chopped
  • 5 medium green onions, chopped
  • 1 medium stalk celery, chopped
  • ¾ cup vegetable oil
  • ½ cup red wine vinegar
  • ½ cup sugar
  • 1 clove garlic, minced
  • ¼ teaspoon paprika
  • 2 tablespoons sliced pimientos

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.

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