Asparagus Salad

This recipe serves: 4
Preparation time: 5 minutes
Cooking time: 5 minutes

Ingredients

1 1/2 pounds asparagus, woody ends removed
1/8 teaspoon finely chopped garlic
1/4 cup chopped fresh parsley
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons toasted pine nuts
2 teaspoons extra virgin olive oil
pinch sugar
salt to taste
freshly ground black pepper

Cooking Instructions

In a large skillet, bring 2 cups of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 minutes. Drain and plunge the asparagus into a bowl of ice water to cool it quickly. When the asparagus is cool, remove it from the ice water and set it aside.

Place the remaining ingredients in a food processor and puree.

Toss the asparagus with the lemon dressing. Store in the refrigerator (up to 2 days) until ready to serve. .