Asparagus-- Orange Vinegarette

Fresh Asparagus with Orange Vinaigrette-- Sid & Dianne's

2 or more bunches of Fresh Asparagus, ends trimmed, leaving rubber bands on.
1 Vidalia Onion or other sweet onion, sliced very thin (optional)

1 T Splenda
1/4 Cup Cider Vinegar
1 T Blood Orange Oil  (found at Specialty Food Stores)
1/2 tsp Salt
2 tsp. Orange Juice Concentrate

Combine all and whisk thoroughly.

For the Asparagus:

Bring 3 quarts of water to a boil.  Drop Asparagus in boiling water leaving
rubber bands on.
Simmer for approx. 5 - 7 minutes or until crisp tender.  Time will depend
on thickness of asparagus.
Remove from boiling water and immediately put in ice water.  Remove rubber
bands right away.  Cool thoroughly and drain well.  Pat dry if necessary.
Platter asparagus and pour dressing on.  Or cut in 1" pieces and toss all
together with sweet onion.
Serve cold or at room temperature.