1/2 c. salad oil
4 tbsp. red wine vinegar
3/4-1 tsp. salt
1 tsp. dry mustard
1 tbsp. grated onion
1 tbsp. chopped pimento
4 slices fried crisp bacon, crumbled
1 lb. asparagus (cooked until tender, but crisp)
Butter, lettuce leaves (optional)

In a bowl or jar combine: Oil, vinegar, salt, mustard and onion. Shake or stir well. Add the pimento. Place cooked asparagus in a shallow dish and pour marinade over all.

Marinate in refrigerator for a minimum of 4 hours (or overnight). To serve: Remove asparagus from marinade and arrange stalks on plates or on a platter or butter lettuce leaves. Pour remaining marinade over asparagus and sprinkle lightly with crisp fried bacon. Serves 4.