Springtime Asparagus Salad
white wine vinegar
salt and black pepper
red hot pepper sauce
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.
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 350℉ (180℃) F oven for 5 to 10 minutes until golden.