3 lb. fresh asparagus
1 sweet red pepper
1 tbsp. oil
3/4 c. vegetable oil
1/4 c. white vinegar
2 tbsp. water
1 tbsp. grated onion
1 tsp. hot dry mustard
1/2 tsp. salt
Pinch of pepper

Snap off tough ends of asparagus and remove scales. Cook, covered in a small amount of boiling water, 4 to 6 minutes. Drain, rinse in cold water; drain. Saute red pepper strips in 1 tablespoon vegetable oil, drain, cool strips.

Place asparagus and pepper strips in 13 x 9 x 2 inch dish. Combine remaining ingredients; stir well and pour over veggies. Cover and chill at least 8 hours. Remove from marinade and arrange on serving platter. Serves 12.