One of the things I have discovered as an adult, is that Asparagus is much better the less it is cooked. Particularly if you are not fond of it because of the strong taste, that seems to develop the more that it is cooked. This is my method of cooking and serving Asparagus, even my husband and son who aren't normally fond of Asparagus like. It's so simple, it's almost silly to post. I admit that I don't even make the dressing for it. Wish-Bone brand (salad dressings) makes several really good vinaigrettes. Also, the Ken's Steakhouse brand raspberry/walnut vinaigrette is exceptional, especially on this asparagus or on slightly cooked or raw broccoli. I particularly like the Raspberry-Hazelnut vinaigrette dressing for this, although they also have a cranberry-walnut that is good too. Cooking your Asparagus should be the last thing you do in preparing your meal, as you don't want it to set too long. Also, unlike many Asparagus recipes, it is much lower in fat since there is no oil added, (other than the vinaigrette), like with the roasted versions. The key here it to barely cook it, only until bright green! This recipe seems to really allow the bright Asparagus flavor to shine through, very clean and simple.