1 lb. fresh asparagus spears
1/2 c. vegetable oil
1/4 c. + 2 tbsp. tarragon vinegar
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. white pepper
1 (7 oz.) jar artichoke hearts, rinsed, drained & quartered
3/4 c. sliced ripe olives
1 (2 oz.) jar sliced pimiento, drained
3 tbsp. chopped onion
Bibb lettuce leaves
2 hard cooked eggs, sliced

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

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

Combine next 5 ingredients in a small jar; cover tightly and shake vigorously. Set aside.

Layer asparagus spears, artichoke hearts, olive, pimiento and onion in a shallow dish; pour dressing over vegetables. Cover and chill several hours or overnight; drain well. Arrange salad on lettuce leaves and garnish with egg slices. Yield: 6 servings.