1 lb. fresh asparagus spears
3 tbsp. vinegar
1/4 c. vegetable oil
1/2 tsp. salt
1/4 tsp. white pepper
2 tbsp. diced pimiento
1 tbsp. dried parsley flakes
Shredded lettuce

Snap off tough ends of asparagus. Remove the scales with a knife or vegetable peeler, if desired.

Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain.

Combine next 6 ingredients; pour over asparagus. Marinate overnight. Serve over shredded lettuce. Yield: 4 servings.