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Asparagus Salad With Raspberry Vinegrette

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASPARAGUS SALAD WITH RASPBERRY VINEGRETTE
 Categories: Side dish, Digest
      Yield: 4 Servings
 
      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 tb Sugar or honey
      1 ts 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)
 
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