This is one of my favorite recipes. I actually whipped up the dressing one day and decided it was a keeper. Every time I make this someone asks for the recipe and it is so simple!

This is perfect served for brunch with quiche and fruit, luncheons, or as a little side with dinner. If served with dinner it can be warmed, but I think it is best cold.

2 Tablespoons red wine vinegar
1/3 cup olive oil
2 Tablespoons Dijon mustard
little fresh parsley
Sprinkle in Jane's Crazy Mixed Up Salt and
Jane's Crazy Mixed Up Pepper to taste. (seasoned salt and pepper I get at the local Super Fresh)

If it tastes a little too much like the oil or vinegar, add more Dijon mustard to give it a little bite and thicken it a little.

Mix the dressing well and add a little fresh grated Parmesan cheese.

Pour dressing over contents of two cans of refrigerated asparagus. Add more fresh grated cheese on top.

This dressing can also be used on other fresh vegetable salads.

Hope you like it!