Asparagus Salad With Raspberry Vinegrette

A man sits in front of a bad television program and doesn't know that he is bored; he joins the rat race of commerce, where personal worth is measured in terms of market values, and is not aware of his anxiety. Ulcers speak louder than words. Theologians and philosophers have been saying for a century that God is dead, but what we confront now is the possibility that "man is dead," transformed into a thing, a producer, a consumer, an idolater of other things.

Erich Fromm

CATEGORY	CUISINE	TAG	YIELD
Grains		Digest, Fatfree, Side dish	4	Servings

INGREDIENTS

2	lb	Fresh asparagus, washed well
		and cut into 1" pieces
1		Red pepper, seeded and cut
		into 1/4" x 1" pieces
1		Red onion, chopped
1/2	c	Raspberry vinegar
1/2	c	Water
1	T	Sugar or honey
1	t	Parsley

INSTRUCTIONS

Steam the asparagus pieces for 2 minutes.  Plunge into cold water to
stop cooking.  Drain.  Put asparagus, red pepper and onion into a
plastic bowl (with cover).  Blend vinegar, water, sugar (honey) and
parsley in a separate bowl  and then pour over vegetables.  Adjust
seasonings if desired (may  want to add more sweetness).  Stir, cover
and refrigerate for at  least 24 hours. Stir every so often.  Serve
cold as a side salad.  Hint:  make sure you only use the tender part of
the asparagus.  My  mom taught me that you hold the tip and base of the
asparagus in  separate hands and then bend it until it breaks.  Only
use the tip  end and use the base end for soup or compost it.  Lucinda
Rasmussen <lrasmuss@PICA.ARMY.MIL> From Fatfree Digest  April-May 1994,
Formatting by Sue Smith (using MMCONV)  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 111 Calories From Fat: 45 Total Fat: 5.1g Cholesterol: 0mg Sodium: 712mg Potassium: 445mg Carbohydrates: 14.2g Fiber: 2.5g Sugar: <1g Protein: 5g