Aasparagus, woody ends removed, green or combination of green and white.
Sliced mushroom
Red pepper, diced
Lemon vinaigrette dressing:
1/3C vegetable oil
1/4C lemon juice
1/4C sliced green onions
1 tablespoon Dijon style mustard
1/2 teaspoon salt
First blanche the asparagus. To blanche the asparagus put it in boiling water for 1 minute and then immerse in ice water to stop the cooking. - I just cooked the asparagus, didn't bother with grilling it.
In a container with a tight lid combine all vinaigrette ingredients and shake to combine, add all veggiesto large bowl, pour vinaigrette over all and toss to cover.
Chill until you are ready to serve and you can serve it cold or at room temperature.
The green, white and red make a very christmas-y color combination.
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