Cook asparagus until barely crisp tender. Drain well and set aside to cool. Combine next 4 ingredients with salt and pepper in small bowl and blend with whisk or mixer. Slowly add oil, drop by drop, beating constantly until thoroughly mixed and thickened. Line plates with lettuce and divide asparagus evenly. Drizzle with vinaigrette. Yield: 8 servings. MRS. ROBERT M. EUBANKS, JR. From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.