Green beans work just as well as asparagus if the latter are no longer in season. Steam and refrigerate the asparagus a day ahead; arrange on a platter with the other ingredients a couple of hours before dinner.
Cooking Light AUGUST 2006
Snap off tough ends of asparagus. Steam asparagus, covered, 4 minutes or until crisp-tender. Plunge asparagus into ice water; drain. Place asparagus on a large platter. Sprinkle with salt and pepper. Drizzle with oil.
Combine parsley and the remaining ingredients. Sprinkle over asparagus, tossing gently.
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