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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