Salad
4 servings
10 minutes
0 minutes
Melissa's Corporate Chefs
1 pound Asparagus, cooked
1 tablespoon Vinegar, mild
3 tablespoons Olive Oil
1/4 teaspoon Salt
1/3 teaspoon Sugar
Organic Parsley finely, chopped
2 Eggs, boiled, chopped hard
Sour Cream (optional)
Make a dressing with the vinegar, oil, salt and sugar. Add the parsley and mix well. Pour this mixture over the asparagus.
Sprinkle with the eggs.
Optional: A little sour cream may be mixed into the dressing.
