1 pound fresh asparagus, lightly steamed
2 tablespoons vegetable oil
1 tablespoon red wine vinegar
1 large clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon thyme
1/4 teaspoon dried parsley

Chill the asparagus.  Combine the remaining ingredients, cover, and chill.  To serve, place the asparagus on 4 salad plates.  Spoon some dressing over each serving, dividing it up equally.   4 servings

Per serving:

7 g. fat
76 calories
no cholesterol
1 g. dietary fiber
512 mg. sodium

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