Asparagus Walnut Salad

Makes 4 servings:

1 lb fresh asparagus, ends trimmed

¼ small onion, very finely chopped

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 dash of Stevia

¼ teaspoon freshly ground black pepper

¼ cup olive oil

4 cups spring mesclun

¼ cup toasted walnuts, chopped

Steam asparagus until crisp-tender. Drain, and pat dry with paper towels. Set aside.

Combine onion, vinegar, mustard, Stevia, and pepper in a mixing bowl. Gradually whisk in oil. Divide mesclun on 4 plates (less if you cut the recipe); arrange the asparagus on top, and drizzle with vinaigrette. Sprinkle with walnuts.

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