Asparagus and Baby Vidalia Onion Salad with Lemon-Tarragon Vinaigrette - VeryVera

Ingredients

• 1 1/2 lb Medium asparagus, trimmed and cut into 2-inch pieces
• 4 Baby Vidalia onions, white and green parts, thinly sliced on the diagonal
• 1 tbsp. Sherry wine vinegar
• 2 tbsp. Extra-virgin olive oil
• 3 tbsp. Chopped fresh herbs (i.e. parsley, tarragon, chives, and mint)
• 1 English Cucumber, partially peeled in strips, seeded, and cubed
• Juice of 1/2 a lemon
• Coarse kosher salt
• Fresh ground white pepper