Herbed Asparagus

• 1 lb asparagus
• 2 teaspoons herbes de provence
• 12 cup white wine vinegar
• 12 teaspoon salt

1. Cut root ends off of asparagus.
2. Lightly steam asparagus until brightly green and tender to touch but still slightly firm.
3. Place on platter or in a casserole dish.
4. Pour white wine vinegar over.
5. Sprinkle the herbes de provence and season with salt.
6. Toss to coat evenly.

asparagus, white wine vinegar, salt

Taken from www.food.com/recipe/herbed-asparagus-259473 (may not work)