1 lb. asparagus
1/4 c. + 2 tbsp. virgin olive oil
2 tbsp. red wine vinegar
Dash of dry mustard
Pinch of freshly ground pepper
Pinch of sugar
1/4 c. coarsely chopped pecans

1. Wash asparagus spears and break off tough ends. Peel stalks if desired.

2. In medium size skillet, bring approximately 2 cups water to a boil over medium high heat.

3. Carefully arrange asparagus in skillet, making sure that spears lie flat, water should just cover them. Return water to a boil and cook asparagus, covered, over medium-high heat, until al dente, about 3 minutes.

4. Transfer to colander, refresh under cold running water and drain thoroughly. Transfeer to plate, cover with plastic wrap and refrigerate until cool.

5. In small bowl, combine olive oil, vinegar, mustard, pepper and sugar and mix with fork.

6. Transfer asparagus to serving platter, pour vinaigrette over them and top with pecans.