ASPARAGUS WITH WALNUT VINAIGRETTE
serves 4 as a side
2 bunches asparagus
¼ toasted walnuts
Optional: fresh tarragon or orange zest
Snap the dry end of the asparagus off, and place on a baking sheet with olive oil and sea salt. Broil on high or grill until the asparagus turns bright green but still has a crunch to it.
Toss the charred asparagus with vinaigrette and toasted walnuts. Finish with freshly ground pepper and orange zest or fresh tarragon.