Marinate:
3 TBL vinegar
6 TBL EVOO
dash of cayenne pepper or Tabasco
1 tsp onion cut into julienne strips
1 tsp salt
1 TBL minced parsley
1 hard boiled egg – chopped
One bunch of asparagus
Salad greens
Break spears of fresh asparagus near the woody end.
Save ends for making stock
Plunge asparagus into boiling water for 60 seconds
Remove and plunge into ice water
Put spears in zip lock bag along with the above marinate
Let marinate one hour
Plate salad greens and top with finished asparagus
