Cold Lemon Asparagus Salad
1 bunch of gourmet (thin) asparagus
Lemon vinaigrette dressing:
1/4 c vegetable oil
1/4 c lemon juice
1 tsp onion powder
1 tsp garlic powder
1 Tbl Dijon mustard
1 tsp Splenda
salt & pepper to taste
Bring 4 quarts of water to boiling in a large pot.
Fill another large bowl with ice water.
Mix dressing ingredients in a shaker jar, or a small container with a tight fit lid. Shake well to combine.
Cut off the woody ends of the asparagus. Then cut each stalk into thirds. Place asparagus boiling water and cook for 2 minutes. Drain and immerse in ice water for 2 minutes. Drain again.
Give the dressing one more good shake, and pour over asparagus. Stir or toss. Chill until you are ready to serve. Can be chilled up to 36 hours.