Snap off the tough ends of asparagus and wash asparagus thoroughly. Note: You can leave the spears whole or snap into 1-Inch pieces.
Cook asparagus in boiling water for about two minutes, until it’s bright green and just beginning to get tender; drain and blanch in ice water. Place the cooked asparagus in a shallow serving dish.
Combine the marinade ingredients: the vegetable oil, white vinegar, chopped pimiento's, garlic, parsley flakes, salt, pepper, and mustard powder, in a jar or other leak-proof container; cover tightly and shake well.
Pour over the asparagus, cover, and chill for at least 4 hours before serving.
The vinaigrette in this recipe is quite zesty. If you would like it sweeter, replace the white vinegar with a quality balsamic.
This is great heated. Mix the marinade ingredients. Omit boiling the asparagus. Heat a large skillet on stove top, toss asparagus with marinade. Add to skillet and cook until crisp-tender. This is wonderful cooked on the grill using a aluminum pan.
Give this dish a citrus flair by replacing the garlic with orange/lemon zest.