Asparagus Salad with Raspberry Vinaigrette


2pounds fresh asparagus, washed well and cut into 1" pieces
1 red pepper, seeded and cut into 1" pieces
1 red onion, chopped
1/2cup raspberry vinegar
1/2cup water
1tablespoon sugar or honey
1teaspoon parsley


  1. Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking and drain.
  2. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (or honey) and parsley in a separate bowl and then pour over vegetables. Adjust seasonings if desired.
  3. Stir, cover and refrigerate for at least 24 hours. Serve cold as a side salad.