Asparagus Vinaigrette Salad

Ingredients

• 1.3 pounds asparagus fresh cut into 2-inch pieces
• 1 teaspoon dijon mustard 
• 0.5 teaspoon basil dried
• 0.3 teaspoon thyme dried
• 0.3 cup spring onion sliced
• 0.5 cup olive oil 
• 0.3 teaspoon pepper 
• 4 ounces pimientos diced drained
• 0.5 teaspoon salt 
• 0.3 cup citrus champagne vinegar 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• whisk
• slotted spoon

Directions

1. In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well.
2. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours.
3. Serve with a slotted spoon.