Asparagus with Mustard Vinaigrette

Wonderful springtime flavours, just don’t over cook the asparagus!

500 g fresh asparagus, trimmed
1/4 small onion, very finely chopped
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 cup olive oil
4 cups baby greens
1/4 cup toasted almonds

1. Steam asparagus until crisp-tender.  Drain and pat dry with paper towels.  Set aside
2. Combine onion, vinegar, mustard, sugar, salt and pepper in a mixing bowl.  Gradually whisk in oil
3. Divide salad mix on plates.  Arrange asparagus on top and drizzle vinaigrette.  Sprinkle with nuts.