Asparagus Spring Salad

Spring had sprung!
The grass has risen!
Aspara-grass, that is!

What a wonderful vegetable. I like it simply steamed after peeling any tough layers from stalk bottoms. Just pure simple and tasty.

Steam a pound at a time (until fork-tender), eat as much as you want, then refrigerate the rest for a colorful spring salad the next day.

Slice chilled stalks into 1" lengths. Slice some green onions, chop a tomato and mince some fresh parsley.

Add a 1/2 teaspoon of Dijon mustard and freshly ground black pepper to your favorite Italian Dressing.

Toss everything together in a glass bowl (it's really pretty). Serve immediately over lettuce or keep in the frig for 1-2 days.

Variations: Be creative and combine whatever is on hand.
+ Add minced tarragon if you can get it fresh.
+ Put the whole chilled spears on a plate, steam some shredded carrots, add sliced green onions and dressing, then pour over the spears.