Asparagus with Raspberry Vinaigrette
serves 4

This vinaigrette is a basic dressing that goes well with many steamed vegetables and is just as good for dressing a green salad. You might want to experiment with different vinegars for different vegetables and adjust the amount of honey to your taste. We think these proportions are especially good with fresh asparagus.

A word to the wise. If you have any asparagus left over, chop it in bite sized pieces, pour the remaining vinaigrette over it and store it in the refrigerator until the next day. It makes a nice snack or lunchtime side dish.


1 bunch asparagus
3 tbl raspberry vinegar
1 tbl white wine or malt vinegar
2 tbl olive oil
1 tsp honey
2 cloves garlic, crushed
freshly ground black pepper, to taste

Trim the hard woody ends off the asparagus and rinse under cold water. Cook by either microwaving in a covered container on high for 2-3 minutes or by steaming for about 5 minutes.

Be sure to check frequently for doneness by poking with a knife tip or a toothpick. The cooking time can vary dramatically by how fresh and how thick the stalks are. If you cook it too long, it will suddenly turn to mush, which is no fun for anybody.

Place all the remaining ingredients in a screw top jar and shake until well combined. Drizzle some dressing over the asparagus and pass the rest at the table.

Note: These amounts will make about 1/4 cup of vinaigrette. You can multiply them as often as you like if you want more.