Asparagus Salad with Raspberry Vinegrette

• 2 pounds asparagus cut into 1" pieces
• 1 each sweet red bell peppers seeded, cut 1/4"x 1" pieces
• 1 each red onion chopped
• 1/2 cup raspberry vinegar
• 1/2 cup water
• 1 tablespoon sugar or honey
• 1 teaspoon parsley leaves

1. Steam the asparagus pieces for 2 minutes.
2. Plunge into cold water to stop cooking.
3. Drain.
4. Put asparagus, red pepper and onion into a plastic bowl (with cover).
5. Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables.
6. Adjust seasonings if desired (may want to add more sweetness).
7. Stir, cover and refrigerate for at least 24 hours.
8. Stir every so often.
9. Serve cold as a side salad.

sweet red bell peppers, red onion, raspberry vinegar, water, sugar, parsley

Taken from recipeland.com/recipe/v/asparagus-salad-raspberry-vineg-3491 (may not work)