Asparagus Salad with Lemon-Pine Nut Vinaigrette


1 1/2 pounds asparagus, woody ends removed
1/8 teaspoon finely chopped garlic
1/4 cup chopped fresh parsley
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons toasted pine nuts
2 teaspoons extra virgin olive oil
pinch sugar
salt to taste
freshly ground black pepper


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