48 fresh asparagus spears
2 T. water
2 T. oil
1/2 t. grated lemon rind
1/4 t. white pepper
1/4 c. rice vinegar
2 T. lemon juice
1/2 t. dry mustard
2 oz. jar diced pimento, drained
1 head Boston or romaine lettuce
Snap off tough ends of asparagus. Remove scales (nubs on the stem) with vegetable peeler or knife. Cook asparagus, covered, in small amount of boiling water 6-8 minutes or until crisp tender. Drain. Place in shallow dish. Combine all other ingredients, except lettuce, in a jar. Cover tightly. Shake vigorously. Pour over asparagus. Cover and refrigerate. Serve on lettuce leaves. Makes 8 servings.
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