Asparagus- Beet Salad

• 8 fresh asparagus spears
• 1 Tablespoon water
• 1 Tablespoon red wine vinegar
• 1 1/2 teaspoons vegetable oil
• 1 teaspoon lemon juice
• 1/8 teaspoon sugar
• 2 Boston lettuce leaves
• 1 (8 1/4-ounce) can sliced beets, drained
• 1/4 cup seasoned croutons
• 1 Tablespoon crumbled blue cheese

1. 1) Snap off tough ends of asparagus. Remove scales with a vegetable peeler, if if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 minutes or until crisp-tender. Drain. Place asparagus in freezer 10 to 15 minutes or until chilled.
2. 2) Combine 1 Tablespoon 1 Tablespoon water and next 4 ingredients in a jar. Cover tightly, and shake vigorously to combine.
3. 3) Place 1 lettuce leaf on each salad plate. Arrange chilled asparagus and beets over lettuce. Spoon 2 Tablespoons vinegar mixture over each salad; top evenly with croutons and blue cheese.

water, red wine vinegar, vegetable oil, lemon juice, sugar, boston lettuce leaves, beets, croutons, blue cheese

Taken from www.epicurious.com/recipes/member/views/asparagus-beet-salad-52427031 (may not work)