MARINATED BABY ASPARAGUS

5 spears of tiny asparagus per person

1 T. minced red onion

2 t. minced fresh parsley

1 T. Dijon mustard

2 t. finely chopped lemon zest

2 t. dried oregano

2 t. minced garlic

1/2 t freshly ground black pepper

1 T. red wine vinegar

3 T. fresh lemon juice

2 T. water

1/2 cup olive oil

2 T. chopped Mediterranean olives

     Make dressing by placing onion, parsley, mustard, lemon zest, oregano, garlic, pepper, vinegar, lemon juice, and water in a blender or food processor.  Start machine running and add olive oil in a fine stream to made a homogeneous dressing.  Pour the dressing into a small bowl and stir in the chopped olives.  The dressing will keep for 1 week, covered, in the refrigerator.

     Blanche asparagus in a large pot of boiling water until tender crisp.  This usually takes about 2 minutes, but taste to be sure you like the texture before pouring off the water.  Do not over-cook.