Asparagus with Apple Vinaigrette

1    large apple, peeled, cored, quartered

1    cup water

1    tablespoon honey

¼   cup red wine vinegar

½   garlic clove, minced

1    teaspoon Dijon mustard

1    tablespoon fresh lemon juice

½   cup extra virgin olive oil Celtic salt and pepper to taste

1½ pounds asparagus, cooked tender-crisp

Combine the apple, water, and honey in a saucepan over medium heat; simmer for about 10 minutes or until apples are tender. Remove from heat and allow to cool. Remove the apple mixture to a food processor or blender and purée. Add the vinegar, garlic, mustard, and lemon juice to the apple purée; process for 1 minute. Add the oil in a fine stream, processing constantly at high speed until smooth. Season with salt and pepper. Arrange the asparagus on individual serving plates and cover each with several spoonfuls of vinaigrette.

Yield: 4 to 6 servings

Adapted from a recipe found on RecipeLand.com