| | Directions | | Wash and remove ends of asparagus. Steam until just tender. Hold under cold running water to stop the cooking. Add raw, sliced scallions. Mix together remaining ingredients and pour over asparagus. Refrigerate, covered, for 2-4 hours, mixing occasionally. Return to room temperature for serving. |
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| Ingredients | | - |  | 1 pound asparagus |
| - | | 1/2 cup scallions, sliced |
| - | | 1/4 cup salad oil (olive oil works well) |
| - | | 2 tablespoons cider vinegar |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 teaspoon dry mustard |
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