1 tbsp. Dijon mustard
2 tbsp. white wine vinegar
2 tbsp. chopped parsley
3 tbsp. olive oil
3 tbsp. safflower or vegetable oil
Dash of Tabasco

mix together in blender or processor and chill.

2 lbs. asparagus
Flat lettuce leaf
Salad tomatoes
Sliced black olives
Sliced stuffed olives

Drop asparagus in boiling water and boil for one minute only, it should be crisp. Drain and chill.

Place cold on flat lettuce leaf and garnish with 3 slices of salad tomatoes on the side.

On top of asparagus garnish with sliced black olives and sliced stuffed olives

Dribble the Vinaigrette dressing.