This recipe is a great way to use leftover tenderloin although I realize “leftover” and “tenderloin” are words not often used in the same sentence

This serves four people if you are only adding tossed salad.  It will serve 6 if you add two more salads and fresh bread.

1 pound of beef tenderloin barbecued–slice in 1/2 inch pieces and slice again crosswise.  Place in bowl big enough to toss with other ingredients

1 bunch (2 cups) asparagus–bring water to boil in saucepan or small roaster.  I prefer to use a small roaster so that the asparagus does not need to be broken before cooking.  Put asparagus into pan once water is at a full boil.  Cook for two minutes and plunge into pan filled with ice and water.  This ice bath will keep the asparagus from cooking further.  The asparagus should be slightly tender but still firm.  Allow to sit for 5 minutes and then remove and cut into two inch pieces.  Place in bowl with tenderloin.

Dressing:

2 lemons , zest removed and set aside.  Juice from lemons squeezed into measuring cup or bowl.  Add zest to juice.  1/4 cup vinegar (either white wine or apple cider) 3 TBLSP. light cooking oil (sunflower or canola)  1/2 tsp. salt and pepper to taste.  Mix well in a food processor or a jar with a tight lid.

Pour dressing over meat and asparagus and serve immediately.  You can refrigerate this salad but the dressing does soak into the meat and the salad will be a bit more dry.

Serve with tossed salad, potato salad, pasta salad, or your favorites.  Add fresh bread and you will have a delicious meal ready in minutes.