Michael Louis Scott's Asparagus Vinaigrette

Use Krups OptiSteam Plus steamer or other steamer, and fill it to the maximum with water, and put the larger steamer tray in it.

Cut about one inch off the ends of two pounds of asparagus

Put the whole asparagus in the Krups steamer

Put the lid on it, and steam them for 20 minutes or until about 65% steamed.  

Use a large flat rectangular Rubbermaid container and fill it with the steamed asparagus

Mix in a measuring cup:

a tablespoon of Italian spices

a teaspoon and a half of garlic power

a quarter teaspoon of ground black pepper

a quarter teaspoon of celery salt

fill the cup with white distilled vinegar

mix it all together

pour it into the Rubbermaid container over the partially steamed asparagus

then fill the Rubbermaid container with white distilled vinegar to cover the asparagus

rock the container back and forth to mix it together

put the lid on

put it in the refrigerator

in about two days, the asparagus vinaigrettes should be ready to use as one pleases