Asparagus Salad with Raspberry Vinegrette

1. 1

   Steam the asparagus pieces for 2 minutes.

2. 2

   Plunge into cold water to stop cooking.

3. 3

   Drain.

4. 4

   Put asparagus, red pepper and onion into a plastic bowl (with cover).

5. 5

   Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables.

6. 6

   Adjust seasonings if desired (may want to add more sweetness).

7. 7

   Stir, cover and refrigerate for at least 24 hours.

8. 8

   Stir every so often.

9. 9

   Serve cold as a side salad.

No additional tips available.