Instructions: Place 1 inch of water in a pot, and place steamer inside. Arrange asparagus on top of steamer. Steam fresh asparagus for 4 minutes and frozen asparagus for 6 to 8 minutes. Immediately rinse asparagus under cold water to stop the cooking. (This helps keep asparagus bright green and crunchy.) Set aside.

In a small bowl or salad cruet, combine remaining ingredients except spinach and tomatoes. Mix or shake well.

Pour dressing over asparagus and refrigerate for 5 to 6 hours.

To serve, line plates with spinach leaves, and place asparagus on top of spinach. Garnish with tomato wedges, and spoon any remaining dressing on top.

This recipe yields 6 servings.

Serving size: 1/2 cup.

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