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Springtime asparagus salad

Yield: 6 Servings

Ingredients:

• 2 lb Asparagus peeled *
• 1/2 c Olive oil
• 1/4 c White wine vinegar
• 1/2 ts Dijon mustard
• 1 lg Clove garlic crushed Salt and ground pepper
• 1 ts Worcestershire sauce ds Tabasco sauce
• 1/2 c Chopped onion
• 1/2 c Chopped fresh parsley
• 1/2 c Parmesan cheese
• 3 tb Pine nuts

Instructions:

toasted(see below) 1. Steam the asparagus spears for 5 minutes. Drain well and place in a serving dish. 2. In a bowl whisk together the oil vinegar Dijon garlic salt pepper Worcestershire Tabasco onion parsley and Parmesan. Stir in the pine nuts. 3. Pour the vinaigrette over the asparagus. Cover and let marinate in the refrigerator 6 to 8 hours or overnight. Serve chilled with the marinade spooned over the spears. 6 portions * I always peel asparagus as the stalk can be quite tough especially on mature asparagus. If you purchase the pencil thin asparagus it is not necessary to peel them as they are generally quite tender. HOW TO TOAST NUTS Spread nuts out on a cookie sheet and bake in a 350F degree oven for 5 to 10 minutes until golden. Different sizes and types of nuts toast at varying times; the smaller the nut the faster it browns so you have to keep a watchful eye on the oven. Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)

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