1 1/2 lbs. thin asparagus, trimmed of tough ends
1 1/2 tbsp. butter
3/4 c. Black Raspberry Vinaigrette
Garnish: Fresh raspberries, in season

Cook the asparagus in rapidly boiling water or steam until just tender. Do not overcook.

Remove the asparagus to a large strainer and drain quickly. Place on serving plate and top with small pieces of butter. Give the butter a chance to melt and then drizzle with Raspberry Vinaigrette. Garnish with fresh raspberries if available.

2/3 c. black raspberry vinegar
1 1/2 c. extra-virgin olive oil
1 1/2 cloves garlic, minced
1 tsp. dry mustard
1/2 tsp. sugar
Salt and ground pepper to taste

Whisk the raspberry vinegar into the olive oil. Add all the other ingredients and mix well.