Asparagus Salad
Ingredients
- 2 pound asparagus, peeled
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 large clove garlic, crushed
- salt and freshly ground pepper to taste
- 1 teaspoon Worcestershire sauce
- dash Tabasco sauce
- 1/2 cup chopped onion
- 1/2 cup chopped fresh parsley
- 1/2 cup Parmesan cheese
- 3 tablespoon pine nuts, toasted (see below)
Instructions
6 portions. Steam the asparagus spears for 5 minutes. Drain well and place in a serving dish. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir in the pine nuts. 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. Notes: If you purchase the pencil thin asparagus, it is not necessary to peel them, as they are generally quite tender. To toast nutes, 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.