1/2 lb. fresh spinach leaves
12 warm asparagus, peeled and cooked until tender

DRESSING:

18 fresh raspberries
1/3 tsp. salt
1 1/2 Tbsps. raspberry or cider vinegar
1/2 tsp. white pepper to taste
4 1/2 Tbsps. corn oil

Combine raspberries, vinegar, salt and pepper in blender. Blend until smooth. Drizzle in oil and blend again. Strain into bowl. Toss asparagus, spinach and dressing. Serve immediately. Serves 6.