Cold Asparagus with Walnuts

by Daniel Rogov

750 gr. fresh asparagus
1 cup walnuts, chopped finely
6 Tbsp. sugar
1/4 cup each soy sauce and vinegar
1 - 2 Tbsp. walnut or sesame oil
pepper to taste

Tie the asparagus in serving bunches and stand in a high pot with several inches of salted water. Bring to the boil, cover and let cook just until tender (6 - 8 minutes). Drain well and arrange on a serving dish. Mix together the remaining ingredients and pour over the asparagus, lifting the asparagus so the dressing penetrates. Sprinkle with pepper, cover with plastic wrap and refrigerate. Remove from the refrigerator 15 minutes before serving.

Serves 4-6.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.