12 fresh or 1 (10 oz.) pkg. frozen asparagus spears, cooked & drained
3 tbsp. cider or balsamic vinegar
1/2 tsp. salt
1/3 c. oil, vegetable
3 tbsp. minced fresh basil or 1/2 tsp. dried
1/4 tsp. pepper
2 tbsp. chopped filberts, hickory nuts or black walnuts

Place cooked asparagus in shallow dish. Chill. Stir vinegar with salt until salt dissolves. Stir in oil, basil and pepper. Pour over asparagus. Cover and chill at least 3 hours. Sprinkle with nuts. 4 servings.