Asparagus Salad

• 1/4 cup white balsamic vinegar
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 2 teaspoons prepared horseradish
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 1/2 teaspoon olive oil
• 1/2 teaspoon pepper
• 1/2 pound fresh asparagus spears (about 9 spears)
• 1 small yellow squash, sliced
• 1 plum tomato, cut into wedges
• 2 cups torn watercress
• 1 tablespoon crumbled blue cheese

1. Combine first 8 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly.
2. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Drain; let cool to room temperature.
3. Arrange asparagus, squash, and tomato on 2 watercress-lined salad plates. Sprinkle evenly with cheese. Drizzle vinegar mixture evenly over salads.

white balsamic vinegar, garlic, paprika, horseradish, honey, mustard, olive oil, pepper, yellow squash, tomato, torn watercress, blue cheese

Taken from www.myrecipes.com/recipe/asparagus-salad (may not work)