3 lbs. fresh asparagus, cooked, or 3 cans asparagus spears
2 tbsp. cider vinegar
1/4 c. vegetable oil
2 tbsp. olive oil
1 tbsp. fresh lemon juice
2 tsp. salt
1 tsp. paprika
1/2 tsp. dry mustard
2 sweet gherkins, chopped
1/2 clove garlic, pressed
1/4 tsp. basil
1/8 tsp. freshly ground pepper
1 hard-cooked egg, chopped

Lay asparagus stalks in shallow dish. Combine all other ingredients except hard-cooked egg; pour over asparagus. Refrigerate several hours, turning stalks several times. Arrange on platter; sprinkle with chopped egg. This sauce is also good for marinating little beets, artichoke hearts, string beans, etc.