ASPARAGUS WITH MINT, PARSLEY, AND HONEY VINAIGRETTE ~Submitted by Treva, Eastern TN Serves 4 Preparation time less than 30 mins Cooking time less than 10 mins Ingredients For the dressing 15g/1/2 oz flatleaf parsley 15g/1/2 oz mint 2 tbsp white wine vinegar 1 tsp honey 150ml/5fl oz groundnut or sunflower oil salt freshly ground black pepper For the asparagus 250g/9oz fresh British asparagus salt Method 1. To make the dressing, strip the leaves and finer stalks off the thick stems of the herbs. Pile the leaves into a liquidizer and add all the remaining ingredients. 2. Liquidize to a smooth emulsion, taste and adjust the seasoning. Pour into a jug. 3. Trim the tough lower part of the root from the asparagus. Cook in lightly salted water, simmering gently, for about 5-8 minutes until just tender. 4. Drain and run quickly under cold water to set the color and prevent overcooking. 5. Serve the asparagus warm or at room temperature with the dressing
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