Asparagus in Vinaigrette

• 1 lb asparagus
• kosher salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon dry vermouth (such as champagne, rice wine or cider ) or 1 tablespoon light vinegar (such as champagne, rice wine or cider )
• 2 scallions, minced (the white and 2/3 of the green)
• 12 teaspoon herbes de provence
• fresh ground black pepper

1. Trim, blanch and chill asparagus.
2. Meanwhile, combine remaining ingredients with salt to taste in a shallow dish.
3. Add asparagus and toss to coat.
4. Cover and marinate 3 hours at room temperature or refrigerate up to 24 hours.
5. Bring to room temperature before serving.
6. Toss a few times during marination.

asparagus, kosher salt, extra virgin olive oil, lemon juice, rice wine, scallions, herbes, fresh ground black pepper

Taken from www.food.com/recipe/asparagus-in-vinaigrette-34891 (may not work)