Cook asparagus until crisp-tender; drain and rinse in cold water. Place in a shallow dish; top with olives and egg. In a jar with tight fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper; shake well. Pour over asparagus. Chill for several hours or overnight. Garnish with tomatoes. Submitted to RecipeLu List by Ruth
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 165 (82%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||24 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 77.6mg||2 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.9g|
|Protein 0.4g||1 %|
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Calories per serving: 200
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