1 bunch fresh asparagus
4 cloves garlic, minced
Fresh parsley, minced (optional)
Olive oil
Wine vinegar
Soy sauce
Teriyaki sauce

Snap the asparagus to length and rinse well. Boil a pot of water. When it reaches a rolling boil, put the asparagus in. Watch the pot closely, and as soon as the water starts to boil again remove from heat and drain immediately.

Place in a large bowl, sprinkle the garlic over it, and pour about 1/2 cup of olive oil all over asparagus, followed by about 1/4 to 1/2 cup wine vinegar and about 1/2 cup soy sauce and 1/4 cup teriyaki sauce. Mix well and marinate for 15-20 minutes. Excellent hot like this, or chill overnight and use as a cold salad. Either way you serve it, your family and friends will love it. Thanks again, Ronnie my friend.

And speaking of salads, here are a couple of real good ones that have become favorites of my family and friends over the years. I hope they become one of yours too!

California is the melting pot of the west coast and we kind of "borrow" from all the ethnic cultures here and incorporate it into our cooking, slowly, but surely. One of the most "borrowed" from cultures here is the west is that of Mexico and its great food. This following salad is no exception and I'm sure you'll really like it. Here then is: