---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Springtime Asparagus Salad
  Categories: Salads
       Yield: 6 servings
  
       2 lb Asparagus, peeled *
     1/2 c  Olive oil
     1/4 c  White wine vinegar
     1/2 ts Dijon mustard
       1 lg Clove garlic, crushed
            Salt and ground pepper
       1 ts Worcestershire sauce
         ds Tabasco sauce
     1/2 c  Chopped onion
     1/2 c  Chopped fresh parsley
     1/2 c  Parmesan cheese
       3 tb Pine nuts,toasted (see below)
  
   1.  Steam the asparagus spears for 5 minutes.  Drain well and place in a
   serving dish.
   
   2.  In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt,
   pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan.  Stir in the
   pine nuts.
   
   3.  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.
   
   6 portions
   
   * I always peel asparagus, as the stalk can be quite tough, especially on
   mature asparagus.  If you purchase the pencil thin asparagus, it is not
   necessary to peel them, as they are generally quite tender.
   
   HOW TO TOAST NUTS
   
   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.
   
   Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
  
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