- red onions - 1/3 cup finely chopped
- lemon juice - 1/4 cup
- dijon mustard - 1 tsp
- joney - 1 tsp
- asparagus - 1 lb, trimmed
- toasted pine nuts or chopped toasted pecans - 3 tbsp
- fresh parsely - 2 tbsp finely chopped
In a large bowl, whisk together red onions, lemon juice, mustard and honey. Cut off the asparagus tips and add them to the bowl with the dressing. With a vegetable peeler, start peeling the asparagus spears into thin ribbons into a shallow serving bowl. Drizzle the dressing with the tips over the strips, toss to combine and sprinkle the top with parsley and pine nuts. Serves 4. This recipe can be doubled or tripled.