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Ingredients

• 1 1/2 pounds Asparagus ends snapped and left whole
• Pine Nut Vinaigrette
• 2 tablespoons Extra Virgin Olive Oil
• 2 clovesOrganic Garlic finely minced
• 3Shallots finely minced
• My Grinders Sea Salt generous pinch
• 2 tablespoons Balsamic Vinegar
• 2 teaspoons Stoneground Mustard
• 1 teaspoon Brown Rice Syrup
• 1/2Organic Lemon juice freshly squeezed
• 4 tablespoonsPine Nuts pan toasted

Description

Melissas