I found this recipe and thought it would make a tasty snack for Wave 1. The original recipe doubled the vinaigrette and added carrot sticks and pieces of radish - you could add after Wave 1.
1/8 cup red wine vinegar
1/8 cup olive oil
1/2 tablespoon snipped fresh tarragon
or 1 tablespoon snipped fresh basil
1/2 clove garlic minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon red chilli paste
Snap off woody bases from asparagus. Steam asparagus. Cool in cold water. Drain and pat dry.
Combine vinegar, oil, tarragon or basil, garlic, salt and pepper, chilli paste. Pour into jar. Cover and shake well.
Pour into plastic snap lock bag and add asparagus.
Chill 2-4 hours, turning bag occasionally.