Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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,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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