Asparagus Vinaigrette This makes a nice side vegetable for a cold meal, or an excellent buffet item. Makes 3 servings.
	Ingredients: 1 pound asparagus Kosher salt 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon dry vermouth or light vinegar such as rice, wine or cider 2 scallions, white and 2/3 of the green, minced 1/2 teaspoon herbes de Provence Freshly ground black pepper
	Instructions: 1. Trim, blanch, and chill asparagus as in step 1 of Sauteed Asparagus with Morels and Thyme. 2. Meanwhile, combine remaining ingredients with salt to taste in a shallow dish. 3. Add asparagus and toss to coat. 4. Cover and marinate 3 hours at room temperature or refrigerate up to 24 hours. Toss a few times while marinating. 5. Bring to room temperature before serving

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