In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender.
Rinse with cold water; drain well.
Place in a bowl; add pimientos and onions.
In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme.
Pour vinaigrette over asparagus mixture and toss until evenly coated.
Cover and refrigerate for at least 2 hours prior to serving.
Ingredients
Directions
In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender.
Rinse with cold water; drain well.
Place in a bowl; add pimientos and onions.
In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme.
Pour vinaigrette over asparagus mixture and toss until evenly coated.
Cover and refrigerate for at least 2 hours prior to serving.