Chilled Asparagus with Feta Vinaigrette
Source: Cooking Light, June 1995, page 74
Yield: 4 servings

1 1/4 pounds asparagus
1/2 cup diced red bell pepper (for garnish)

Feta Vinaigrette:
2 tablespoons crumbled feta cheese
2 1/2 tablespoons lemon juice
1 1/2 tablespoons orange juice
1 tablespoon water
2 teaspoons Dijon mustard
2 teaspoons vegetable oil
2 drops hot sauce

Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Arrange asparagus spoke-fashion on a 12-inch round glass platter with stem ends toward outside of platter. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until crisp-tender, rotating platter a half-turn after 2 minutes. Let stand, covered, 2 minutes. Cover and chill.

Combine vinaigrette ingredients; stir with a wire whisk. Divide asparagus among 4 plates; top each serving with 2 tablespoons feta dressing and 2 tablespoons bell pepper.

The Feta Vinaigrette can also be used over salmon or salad greens.