This recipe is the perfect opening for a Holiday Dinner or as part of a Tapas Menu or Cocktail party.

ASPARAGUS VICTORIA
Serves 6

Dressing:
3/4 cup olive oil
3 tb Balsamic Vinegar
1 hard cooked egg
1/2 tsp dry mustard
2 garlic cloves
1 tsp salt
ground pepper

Place in blender and blend 1 minute. Chill.

Salad:
1 can asparagus, chilled
1 can heart of palms drained
Lettuce
6 pimento strips
2 tb grated Parmesan cheese

Cut asparagus stalks in half lengthwise. Cut hearts of palm into 1/2 inch slices. Line individual plates with lettuce. Lay asparagus in the center. Arrange hearts of palm and pimentos over asparagus. Sprinkle each plate with cheese. Drizzle dressing over salad and serve remaining dressing separately.