Ingredients

8 fresh asparagus spears

1 Tablespoon water

1 Tablespoon red wine vinegar

1 1/2 teaspoons vegetable oil

1 teaspoon lemon juice

1/8 teaspoon sugar

2 Boston lettuce leaves

1 (8 1/4-ounce) can sliced beets, drained

1/4 cup seasoned croutons

1 Tablespoon crumbled blue cheese

Preparation

  1. Snap off tough ends of asparagus. Remove scales with a vegetable peeler, if if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 minutes or until crisp-tender. Drain. Place asparagus in freezer 10 to 15 minutes or until chilled.

  2. Combine 1 Tablespoon 1 Tablespoon water and next 4 ingredients in a jar. Cover tightly, and shake vigorously to combine.

  3. Place 1 lettuce leaf on each salad plate. Arrange chilled asparagus and beets over lettuce. Spoon 2 Tablespoons vinegar mixture over each salad; top evenly with croutons and blue cheese.