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Asparagus Vinaigrette Salad

"My mom has a large asparagus bed, so I'm kept well-supplied with asparagus all spring. I helped her plant it years ago and have a 'My Most Embarrassing Moment' story from that day - I planted all the asparagus with the roots facing up! I still get kidded about it."
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15 m servings
Original recipe yields 4 servings

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  1. In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

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I cooked the asparagus using the Microwave Asparagus Salad directions from this website. I decreased the olive oil to 2 Tablespoons and it worked well. I omitted the salt since the recipe uses...