1 lb. green or white thin fresh asparagus (16-24 lg. spears)
1 tsp. herb blend (see below)
1/3 c. white vinegar
1/3 c. lemon juice
2 tbsp. vegetable oil
1/2 tsp. coarse grind black pepper
1 tsp. herb blend
1 tsp. dehydrated minced onion
1/2 tsp. paprika
2 tsp. grated Romano cheese

Steam asparagus, adding 1 teaspoon herb blend to water. Mix in small saucepan: vinegar, lemon juice, oil, pepper, 1 teaspoon herb blend, onion and paprika. Heat to boiling. Simmer 1 minute. Arrange hot asparagus on serving plate. Spoon 2 teaspoons hot vinaigrette over each serving. Sprinkle 1/2 teaspoon grated Romano cheese over each serving. Serves 4.

In blender or small food processor, combine 2 teaspoons each marjoram leaves, thyme leaves, basil leaves, dill weed and 1 tablespoon celery seed. Blend until fine or evenly mixed.