Source: Prevention

Tender asparagus spears tossed with an orange scented walnut dressing.

Servings

0.5 tsp salt
1 lb fresh asparagus
5 tsp cider vinegar
2 tbsp walnut oil
2 tsp grated orange peel
0.12 tsp black pepper
0.12 tsp salt
2 tbsp chopped walnuts , coarsely chopped

1 Pour water to 1/2 inch deep in large skillet. Add 1/2 teaspoon salt, and bring to boil over high heat.
2 Add asparagus, and cook until tender-firm, 4 to 7 minutes. Drain in colander, and cool under cold running water. Drain, and lay on paper towel-lined plate to dry.
3 In a small bowl, whisk vinegar, oil, orange peel, pepper, and remaining 1/8 teaspoon salt. Remove asparagus to platter, spoon vinaigrette over top, and sprinkle with nuts. Serve at room temperature or chilled.