Asparagus Salad with Raspberry Vinegrette Recipe

2 lb Fresh asparagus, washed well

-and cut into 1 pieces 1 Red pepper, seeded and cut

-into 1/4 x 1 pieces 1 Red onion, chopped

1/2 c Raspberry vinegar

1/2 c Water

1 T Sugar or honey

1 t Parsley

Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables. Adjust seasonings if desired (may want to add more sweetness). Stir, cover and refrigerate for at least 24 hours. Stir every so often. Serve cold as a side salad. Hint: make sure you only use the tender part of the asparagus. My mom taught me that you hold the tip and base of the asparagus in separate hands and then bend it until it breaks. Only use the tip end and use the base end for soup or compost it. Lucinda Rasmussen From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)