1 lb. fresh asparagus
1/4 cup vegetable or olive oil
1/4 tsp. white pepper
1 clove crushed garlic
3 Tbl. vinegar
1/2 tsp. salt
1 Tbl. fresh parsley
1/2 tsp. sugar
you can also use 1/4-1/8 tsp. basil or oregano to add more flavor

Cook asparagus until tender crisp and drain well. Add all other
ingredients until well blended. Pour onto asparagus and place
into sealed container and refrigerate at least six hours or
overnight. Serve with Boston lettuce and sliced tomatoes, or
it's great for a finger food snack.