Fresh Asparagus

1 lb asparagus
1 1/2 tsp sugar
1 shallot, minced
Salt to taste
4 Tbsp rice vinegar
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
Very thin lemon slices for garnish

Wash and trim asparagus. If stalks are thick, peel until all are the same diameter. Lay the asparagus in a skillet filled with boiling salted water. Cover until boiling, then immediately uncover. Cook slowly for 3 to 5 minutes until crisp-tender. Combine remaining ingredients, and drizzle over warmed asparagus. Garnish with lemon slices.

Makes 4 servings