Title: Asparagus with Currant Sauce
Categories: Vegetable Side dish
Yield: 4 Servings

1	lb	Aparagus
1/2	c	Red currant jelly
1/4	c	White wine vinegar
2	tb	Lemon juice
2	tb	Minced red onion

Trim off tough ends of asparagus. In a 10 to 12 inch frying pan over high heat, bring about 1" water to boiling. Add asparagus and cook, uncovered, just until stalks turn bright green and are barely tender when pierced, about 3 minutes. Drain. At once immerse asparagus in ice water. When cold, drain. If making ahead, wrap airtight and chill up to 1 day.

In a 1 to 1 1/2 quart pan over high heat, stir jelly, vinegar, lemon juice and onion until jelly melts.

Arrange asparagus on a platter. Spoon a little of the jelly sauce over the vegetable. Add more sauce to taste.

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