Asparagus Vinaigrette

1 envelope herb-flavored oil­and-vinegar salad dressing mix
Tarragon-flavored white wine vinegar
Water
Salad oil
2 tablespoons chopped parsley
1 tablespoon finely chopped chives
2 teaspoons capers
1 hard-cooked egg, finely chopped
Cooked asparagus spears, chilled

1. Prepare salad dressing mix as directed on package, us­ing vinegar, water, and salad oil.
2. Using 1 cup of the dressing, mix well with parsley, chives, capers and egg. Chill thoroughly.
3. To serve, arrange chilled asparagus in six bundl􀁇s on a chilled serving plate lined with Boston lettuce. Garnish each bundle with a pimento strip. Complete platter with cucumber slices and radish roses. Mix dressing well before spooning over asparagus.

6 SERVINGS