Asparagus Vinaigrette - cooking recipe

Ingredients

4 c. water
1 lb. asparagus
1/2 c. white wine vinegar
1 tsp. salt
1/2 tsp. dry mustard
spinach leaves
finely chopped green onion
1 tsp. salt
1 c. olive oil
2 tsp. dried oregano leaves
1/2 tsp. pepper
2 cloves garlic, crushed
tomato slices

Preparation

Heat water and 1 teaspoon salt to boiling in 10-inch skillet. Add asparagus.
Heat to boiling.
Reduce heat, cover and simmer until stalks are crisp-tender, 8 to 12 minutes.
Drain.
Arrange asparagus in square baking dish.
Shake oil, vinegar, oregano, 1 teaspoon salt, pepper, mustard and garlic in tightly covered container.
Pour over hot asparagus, turning until well coated. Cover and refrigerate until chilled, 2 to 3 hours.