2 lbs asparagus
3/4 cup pecans
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon stoneground mustard
1/8 teaspoon sea salt
black pepper, to taste
Preheat oven to 300 degrees.
Whisk together olive oil, red wine vinegar, mustard, salt and pepper in a small bowl and set aside.
Place pecans on a cookie sheet and toast until fragrant and lightly browned. Remove and set aside to cool.
Snap off tough ends of asparagus (I always think that's so much fun! Aaah, it's the little things.) and steam asparagus until it reaches desired firmness.
Remove from heat and place on serving dish. Drizzle with prepared vinaigrette, top with pecans, and serve immediately.
(Recipe from The Real Food Diet Cookbook by Dr. Josh Axe)