1/2 lb. Gruyere cheese
2 pkgs. frozen asparagus, thawed, not cooked
1/4 c. olive oil
1 tsp. salt
1/4 tsp. crushed red pepper
1/4 tsp. celery seed
1/4 c. red wine vinegar
2 tbsp. snipped chives
1 tbsp. sugar
3 garlic cloves, crushed
1/4 tsp. dry mustard
Small amount chopped onion & pimiento for garnish

Cut cheese into sticks. Arrange with asparagus in shallow dish. Mix remaining ingredients except garnish. Pour over cheese and asparagus. Marinate overnight. Sprinkle garnish on top. Serve on a bed of lettuce. Can also be used as an appetizer.