ASPARAGUS VINAIGRETTE

1 BUNCH ASPARAGUS (APPROXIMATELY 20 )

2 TBSP. BALSAMIC VINEGAR

1 CRUSHED GARLIC CLOVE (IF DESIRED)

SALT AND FRESHLY GROUND PEPPER TO TASTE

1/2 C. OLIVE OIL

DIRECTIONS:

        STEAM ASPARAGUS 5-8 MINUTES. (ASPARAGUS SHOULD BE TENDER 

BUT CRISP WHEN PIERCED WITH FORK)

WHISK TOGETHER REMAINING INGREDIENTS.

      POUR OVER ASPARAGUS. (ASPARAGUS CAN BE HOT OR COLD)