2 lb. asparagus
1/4 c. water
1/4 c. olive oil or salad oil
2 tsp. dry basil
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
2 tsp. Dijon mustard
1/2 tsp. mustard seeds
4 tsp. white wine vinegar
1 tsp. lemon juice
1/2 c. thinly sliced green onions, including some tops

Snap off tough ends from asparagus. Peel skins with a vegetable peeler, if desired. Place asparagus in a 9 x 13 baking dish. Sprinkle with water. Cover with plastic wrap. Microwave on high for 10-13 minutes (bringing center spears to outside of dish after 5 minutes) or until almost fork tender. Let stand uncovered for 4-5 minutes.

Meanwhile in small bowl or jar, combine next 10 ingredients, beat with a fork, or shake until well blended.

Pour dressing over asparagus. Cover and refrigerate at least 6 hours, turning asparagus occasionally. (The longer they marinade, the more tart they become.)