Instructions: 1. Place a vegetable steamer rack in a large skillet or Dutch oven filled with about 1 inch of boiling water.

2. Lay asparagus top.

3. Cover and cook about 5 minutes, or until just tender.

4. Place pepper strips over the asparagus.

5. Cover 1 minute longer (off the heat).

6. Carefully remove steamer rack and hold vegetables under cold running water.

7. Drain and chill until ready to serve.

8. Distribute asparagus evenly among four chilled salad plates, fanning them out in a semicircle; scatter a few strips of red pepper on top.

9. Place about 1/2 cup of grapes at the base of the asparagus.

10. Drizzle 1 to 2 tablespoons of dressing over the top each plate.

11. Serve Cold.

MENU - Dinner -:- Chilled Asparagus and Grape Salad* : with Apricot Vinaigrette* : Boiled Baby Peas and New Potatoes : Grilled Salmon Fillets or Grilled Chicken : Low Fat Corn Muffins : Angel Food Cake or Low-Fat Frozen Yogurt, topped with Fresh Berries

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