Asparagus Salad

Yield:	10 Servings
Categories:	Vegetables

1 1/2	lb	Asparagus
1		Yellow Bell Pepper; cut in thin strips
8	oz	Corn; Canned, drained
12	oz	Artichoke Hearts; drained & halved
1/4	c	Tomatoes; diced
1/4	c	Black Olives; sliced
1/2	c	Olive Oil
1 1/4	tb	Red Wine Vinegar
1	ts	Dijon Mustard
1	ds	Salt
1	ds	Pepper
1/4	ts	Paprika
1	ds	Tabasco Sauce