(5 Vegetable Servings)
3 tbsp. apple cider vinegar
¾ tsp. celery seeds
¾ tsp. dry mustard
¼ tsp. salt
Pinch white pepper
21 oz. fresh asparagus
1 bunch green onions, cut into ½-inch pieces
Combine first 5 ingredients in a small bowl; set aside. Trim off upper 2/3 of asparagus, and remove tough ends of lower stalks; wash asparagus thoroughly. Cut stalks into ¼-inch slices. Cut remaining tips; place in a large salad bowl. Add remaining ingredients. Pour dressing over top; toss gently to coat. Cover and chill 1 hour.