Asparagus With Raspberry Vinaigrette - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon raspberry vinegar
1/2 teaspoon honey
1 lb fresh asparagus
1 -2 cup boiling water, just enough to depth of 1-inch in the bottom of pan with steamer
ice water, for cooling asparagus
fresh parsley (to garnish)

Preparation

In a small bowl, whisk the oil, vinegar and honey till well blended.
Set aside.
Snap off tough ends of asparagus and discard them.
Place spears in vegetable steamer basket over boiling water in pan.
Cover and cook till tender about 6-8 minutes.
Drain immediately and plunge into cool water.
Chill.
Arrange asparagus on 4 plates lined with lettuce leaves.
Drizzle with vinaigrette.
Garnish with fresh parsley sprigs.