Asparagus Vinaigrette

• 4 c. water
• 1 lb. asparagus
• 1/2 c. white wine vinegar
• 1 tsp. salt
• 1/2 tsp. dry mustard
• spinach leaves
• finely chopped green onion
• 1 tsp. salt
• 1 c. olive oil
• 2 tsp. dried oregano leaves
• 1/2 tsp. pepper
• 2 cloves garlic, crushed
• tomato slices

1. Heat water and 1 teaspoon salt to boiling in 10-inch skillet. Add asparagus.
2. Heat to boiling.
3. Reduce heat, cover and simmer until stalks are crisp-tender, 8 to 12 minutes.
4. Drain.
5. Arrange asparagus in square baking dish.
6. Shake oil, vinegar, oregano, 1 teaspoon salt, pepper, mustard and garlic in tightly covered container.
7. Pour over hot asparagus, turning until well coated. Cover and refrigerate until chilled, 2 to 3 hours.

water, asparagus, white wine vinegar, salt, dry mustard, spinach leaves, green onion, salt, olive oil, oregano, pepper, garlic, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739286 (may not work)