Asparagus Salad With Raspberry Vinegrette Recipe

• 2 lb Fresh asparagus, washed well and cut into 1" pcs
• 1 x Red pepper, seeded and cut into 1/4" x 1" pcs
• 1 x Red onion, minced
• 1/2 c. Raspberry vinegar
• 1/2 c. Water
• 1 Tbsp. Sugar or possibly honey
• 1 tsp Parsley

1. Steam the asparagus pcs for 2 min.
2. Plunge into cool water to stop cooking.
3. Drain.
4. Put asparagus, red pepper and onion into a plastic bowl (with cover).
5. Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables.
6. Adjust seasonings if you like (may want to add in more sweetness).
7. Stir, cover and chill for at least 24 hrs.
8. Stir every so often.
9. Serve cool as a side salad.
10. Hint: make sure you only use the tender part of the asparagus.
11. My mom taught me which you hold the tip and base of the asparagus in separate hands and then bend it till it breaks.
12. Only use the tip end and use the base end for soup or possibly compost it.

fresh asparagus, red pepper, red onion, raspberry vinegar, water, sugar, parsley

Taken from cookeatshare.com/recipes/asparagus-salad-with-raspberry-vinegrette-71014 (may not work)