1 lb. fresh asparagus
1/2 c. vegetable oil
1/4 c. + 2 tbsp. tarragon vinegar
1 tsp. salt
1 tsp. dry msutard
1/4 tsp. white pepper
1 (7 oz.) jar marinated artichoke hearts, rinsed, drained & quartered
1 (2 oz.) jar pimiento, drained
3 tbsp. chopped onion

Remove tough ends from asparagus stalks. Cook, covered, in boiling salted water 6 to 8 minutes, or just until tender-crisp; drain. Combine marinade ingredients, pour over asparagus. Cover and chill for 24 hours.