1/2 c. olive oil
1/2 c. salad oil
1/3 c. lemon or lime juice
1 tsp. honey
1/2 clove garlic
1 tsp. salt
1 tsp. dry mustard
1-2 tsp. mixed herbs (parsley, chives, etc.)

Blend in blender 15 seconds. Cover and refrigerate at least 2 hours. Shake. Keeps well. Makes 1 1/2 cups.

Cook asparagus until tender and crisp, then plunge into ice water to preserve green color. Arrange asparagus on serving plate; add large dollop of vinaigrette.