1/2 lb. fresh asparagus
2 tsp. red wine vinegar
3-4 Tbsp. walnut oil
Salt and black pepper, to taste
Chopped, lightly toasted walnuts
• Cook the asparagus, covered, in a small amount of boiling water for 2 to 3 minutes, until crisp but tender. Drain and rinse with cold water.
• Meanwhile, whisk together the vinegar, oil, salt and pepper. To serve, drizzle this vinaigrette over the asparagus and garnish with the chopped walnuts.
Makes 2 servings
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“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?”
— Ingrid Newkirk, PETA Founder and co-author of Animalkind
