Springtime Asparagus Salad

The dish was AmAzing!!! Asparagus never tasted so good!! Loved it.

Yields:	6 servings
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2	pounds	asparagus	peeled
1/2	cup	olive oil
1/4	cup	white wine vinegar
1/2	teaspoon	dijon mustard
1	large	garlic clove	crushed
1	x	salt and black pepper	ground
1	teaspoon	worcestershire sauce
1	dash	red hot pepper sauce (eg. Tabasco)
1/2	cup	onion	chopped
1/2	cup	parsley leaves	fresh, chopped
1/2	cup	parmesan, parmigiano-reggiano cheese, grated
3	tablespoons	pine nuts	toasted

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, 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 degree F oven for 5 to 10 minutes until golden.

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I thought I'd just try this cake for fun, but my family LOVED it! Now they always ask for it...It's yummy:)