Instructions: Salad: Cook fresh asparagus in boiling water until crisp-tender, 2 to 3 minutes. Drain; rinse with cold water and drain. Refrigerate until chilled.

Arrange green and white asparagus on lettuce on salad plates or serving platter. Make dressing; spoon over salads. Garnish with sliced cucumber and pimiento.
*2 packages (10 oz each) frozen asparagus can be used. Cook according to package directions; drain and chill.

Yield: 8 servings.

Dressing: Shake all ingredients in covered jar.

Yield: 3/4 cup.

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