Dilly Asparagus - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen asparagus spears
1/4 c. vinegar
1/4 c. olive oil
1 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh dill weed or 3/4 tsp. dried whole dill weed
2 tsp. dried minced onion
1 (2 oz.) jar diced pimiento, drained

Preparation

Cook asparagus according to package directions, omitting salt; drain.
Combine vinegar and remaining ingredients in a jar; cover tightly and shake vigorously.
Place asparagus in a shallow container.
Pour marinade over asparagus; cover and chill 8 hours. To serve, drain asparagus and arrange on serving platter.
Drain pimiento mixture, using a slotted spoon, and spoon over asparagus. Yields 3 to 4 servings.