Marinated Asparagus Salad With Sweet Onion Vinaigrette

1 pound asparagus
2 tablespoons olive oil
2 tablespoons water
2 cloves minced garlic
2 teaspoons  salt
4 tablespoons  lemon juice
4 cups butter lettuce
1/2 cup olive oil
1/2 cup white wine vinegar
4 teaspoons  Dijon-style mustard
1/2 cup sweet onion finely chopped
2 teaspoons  salt
1 teaspoon pepper
1/2 cup Parmesan cheese

1. In a large sauté pan with a lid, on medium heat, add the asparagus, olive oil, water, and garlic. Cook for about 2 minutes uncovered, or until the water has almost evaporated. Turn off the burner and put the lid on it and let it set for about 10 minutes. Place the asparagus in a bowl and pour over it and refrigerate for about 30 minutes.

2. Make the dressing: Mix together the 2 tablespoons olive oil, vinegar, mustard, onions, salt and pepper together.

3. Place 1 cup of lettuce on a plate, place 1/4  of the asparagus on top, pour 1/4 of the dressing on top and sprinkle 1/4 of the cheese over all and serve..

Servings: 4