Asparagus Vinaigrette

 

1 1/4

lb fresh asparagus spears

1

cup olive oil

1/3

cup white vinegar

2

teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves

1/2

teaspoon salt

1/2

teaspoon pepper

1/2

teaspoon ground mustard

2

cloves garlic, crushed

Romaine lettuce leaves

Tomato slices

Radish roses, if desired

• 1 Place asparagus in 8-inch square (2-quart) microwavable dish; add 1/4 cup water. Cover; microwave on High 6 to 9 minutes or until crisp-tender; drain.
• 2 In tightly covered container, shake oil, vinegar, oregano, salt, pepper, mustard and garlic until well blended. Pour vinaigrette over hot asparagus, turning asparagus until well coated. Cover and refrigerate 2 to 3 hours or until chilled.
• 3 Just before serving, remove asparagus from vinaigrette; reserve vinaigrette. Arrange asparagus, romaine and tomato in separate sections on serving platter. Drizzle vinaigrette over vegetables. Garnish with radish roses.