Peel the asparagus and trim off the tough ends. Prepare an ice bath in a bowl. In a skillet, bring some well salted water to a boil, add the asparagus and simmer until just tender (because the asparagus are peeled, this should take 2 - 3 minutes, do not overcook); immediately remove the asparagus to the ice bath, allow to cool completely, then set on paper towels to drain and dry. Meanwhile, in a small bowl, combine all the dressing ingredients, mix well. Place the asparagus in a serving dish, toss with the dressing and refrigerate for at least 30 minutes. Toss again, adjust seasonings and serve cold or at room temperature.
Per Serving: 115 Calories (76.8% from fat); 10g Fat (1g Sat, 8g Mono, 1g Poly); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 315mg Sodium. Food Exchanges: 1/2 Vegetable; 2 Fat.