1/2 cup water
6 sundried tomatoes, chopped
1/4 cup olive oil
1/8 cup balsamic vinegar
1 clove garlic, pressed
salt and pepper to taste
red leaf lettuce
Steam asparagus for 8 minutes.
Spears should be tender crisp and bright green, drain off water and cool.
Place sundried tomatoes in a small bowl and add olive oil, vinegar, salt and pepper.
Place asparagus on a flat dish, pour over dressing.
Cover and refrigerate several hours or overnight.
Serve on a generous portion of red leaf lettuce,
spooning some of the dressing on top.