Marinated Asparagus


Source: Barbara Pistrang

Steam 1 pound of asparagus for three minutes. Remove asparagus from steam and plunge them into cold water so they stop cooking. Drain them and pat them dry with paper towels. Pour marinade over them and let them sit at room temperature for a few hours before serving. Also good the next day.

Marinade:
2 T cider vinegar
2 T water
1 T sugar (or to taste)
1 T olive oil
1/2 tsp. dry mustard
salt and pepper to taste