Asparagus Salad with Raspberry Vinegrette

Yields:	4 servings
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	Preparation	30 minutes
	Ready In	30 minutes

Ingredients

2	pounds	asparagus	cut into 1" pieces
1	each	sweet red bell pepper	seeded, cut 1/4"x 1" pieces
1	each	red onion	chopped
1/2	cup	raspberry vinegar
1/2	cup	water
1	tablespoon	sugar	or honey
1	teaspoon	parsley leaves

Directions

Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain.

Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables.

Adjust seasonings if desired (may want to add more sweetness). Stir, cover and refrigerate for at least 24 hours.

Stir every so often.

Serve cold as a side salad.