1/4 cup Lemon Myrtle Oil
1 lb. Asparagus cut in 1 inch. pieces
1 red bell pepper, seeded and chopped
1 clove garlic, finely minced
1 small chopped chili pepper
1 small red onion, peeled and diced
1/4 cup rice wine vinegar
1/2 tsp. ground pepper
1/4 tsp. salt

Boil asparagus for 1 min. Remove and drop into ice water to stop cooking process. Drain well. In a bowl combine asparagus, bell pepper, garlic, chili, and onion. Mix remaining ingredients separately and pour over before serving.

Serves 4.