Makes 4 servings:
1 lb fresh asparagus, ends trimmed
¼ small onion, very finely chopped
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 dash of Stevia
¼ teaspoon freshly ground black pepper
¼ cup olive oil
4 cups spring mesclun
¼ cup toasted walnuts, chopped
Steam asparagus until crisp-tender. Drain, and pat dry with paper towels. Set aside.
Combine onion, vinegar, mustard, Stevia, and pepper in a mixing bowl. Gradually whisk in oil. Divide mesclun on 4 plates (less if you cut the recipe); arrange the asparagus on top, and drizzle with vinaigrette. Sprinkle with walnuts.