2 pounds 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 tablespoons pine nuts, toasted (see below)
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.