Asparagus with Walnut Chive Vinaigrette

Adapted from Gourmet, March 1991

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Ingredients:

• 2 Tbsp Veleta Sherry Vinegar
• 1/2 tsp sugar
• 2 Tbsp Walnut Oil
• 1/4 cup Vera Jane’s Extra-Virgin Olive Oil
• 1/4 cup thinly sliced fresh chives
• Sea salt and freshly ground black pepper, to taste
• 4 lbs asparagus (white, green, or combination), trimmed
• Freshly grated Parmigiano-Reggiano

Directions:

In a bowl, whisk together the vinegar, sugar, the oils, chives, and salt and pepper. In a large deep skillet of boiling salted water, cook asparagus for 3-7 minutes, until crisp tender. Drain well and return it to the skillet. Pour the dressing over the asparagus, shaking the skillet to coat the asparagus. Serve on a platter and sprinkle with Parmigiano-Reggiano. Makes 8 servings

Per serving: 138 calories (65% calories from fat); 11g total fat; 1g saturated fat; 0mg cholesterol; 4mg sodium; 9g carbohydrates; 4g protein