Ingredients
One bunch of asparagus, tough ends snapped off
Dressing ingredients:
1/4 c. mayonnaise
1/4 c. maple syrup
3 T. red wine vinegar
2 t. sugar
1/2 c. vegetable or canola oil
1/3 c. toasted pecans, chopped
Preparation
Poach or steam asparagus until bright green and crisp tender. Shock in ice water to end cooking process. Drain well.
Combine dressing ingredients. Whisk until creamy and well combined.
Plate asparagus and drizzle generously with dressing.
Garnish with chopped pecans.
