Nothing says winter is over quite like asparagus.

• 1/2 - 2 pounds asparagus
• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and freshly milled pepper to taste
• 1/2 teaspoon Worcestershire sauce
• One quick zip Tabasco sauce
• 1/2 cup onion, finely chopped
• 1/4 cup parsley, minced
• 1/2 cup Parmesan cheese
• 1/4 cup pignolia nuts, toasted

Method

Break ends off asparagus spears.  They will assist the cook by snapping off where they are inedible.  Throw away inedible  pieces.  Peel the spears halfway up to the tips.  Only the lower part of the asparagus needs peeling.  Steam the spears over boiling water for 5 minutes. Drain well and place in a serving dish.

Whisk the oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan together until emulsified. 

Pour over the asparagus. Cover and let marinate in the

refrigerator 6 to 8 hours or overnight. When ready to serve, bring to room temperature and gently toss again with vinaigrette. Garnish with the pine nuts.

Serves: 6

Contributor: Belinda Harnett

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