1/4 Vidalia onion, thinly sliced
1 clove garlic
1 tsp mustard
1/3 cup balsamic vinegar
2/3 cup olive oil
Peel the asparagus, blanch it for 1 minute, and refresh it well.
For the dressing: in a 2 cup measuring cup, place the clove of
garlic which has been mashed with the salt, a teaspoon of mustard,
and add balsamic vinegar to 1/3 C. Then whisk in olive oil until
almost 1 cup. Then taste it, adjust it, add a little basil and
pepper and toss with the asparagus and thinly sliced onion.