Another wonderful vegetable you will be finding at the markets this time of year (usually a bit earlier in May actually) is Asparagus.  So, to go with my ‘market fresh recipe’ theme like yesterday’s Rhubarb recipe here’s a wonderful new way to prepare asparagus that Diane made the other night.  The reaction of the consumers was to give it an A+.

Asparagus Vinaigrette Salad

Ingredients

• 1 1/4 pounds fresh asparagus, cut into 2 inch pieces
• 1/3 cup sliced green onions
• 1/2 cup olive or vegetable oil
• 1/4 cup cider or white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme

Directions

1. In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.