Warm Asparagus Vinaigrette

• 24 stalks asparagus
• 2 teaspoons olive oil
• 1 1/2 tablespoons balsamic vinegar

1. Wash asparagus and break off stems at the point where they yield easily.
2. Steam 5 to 7 minutes, depending on thickness of stems.
3. Stir oil and vinegar in serving dish.
4. Drain asparagus and stir well into dressing.

stalks asparagus, olive oil, balsamic vinegar

Taken from cooking.nytimes.com/recipes/7159 (may not work)