(Ingredients:
- 1 pound asparagus
- 1/2 teaspoon salt
- 1 tablespoon finely chopped red onion
- 1 tablespoon vinegar - balsamic, sherry, or red wine
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
- 3 tablespoons olive oil
- lettuce leaves
Preparation:
Bring about 2 inches of water to a boil in a skillet large enough to lay asparagus flat. Add salt. Wash asparagus in cold water. Break off the tough base of each. Remove scales if they are large or sandy. Place spears in the boiling water. Quickly return water to a boil, then simmer gently for 5-7 minutes. Asparagus should be slightly crisp. Drain. Place in an oval dish to marinate. In a small bowl combine chopped onion with the vinegar, lemon juice, mustard, salt and pepper. Whisk in olive oil. Pour over warm asparagus. Allow to marinate at room temperature until cool, then refrigerate until serving time. Return to room temperature before serving.
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