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Oil- 6 tbsp
Vinegar- 3 tbsp
Chopped Parsley- 1 tbsp
Asparagus- 1 pound
Boiled eggs- 2
Shelled sour cream (If you want)


  • Simmer asparagus in salted water for about 25 min, drain well and refresh under cold running water.
  • Whisk together the oil, vinegar, parsley and a little salt and sugar.
  • Lay the asparagus in a serving dish, pour over the dressing.
  • Chop the eggs and sprinkle over the top.
  • A little sour cream may also be added to this salad.
  • Serve with cooked ham, plain or pickled tongue.
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