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