serves 4 to 6, adapted from Nielsen-Massey
1 pound asparagus, ends trimmed
2 tablespoon LG Fig balsamic vinegar
1 tablespoon LG medium to robust Extra Virgin Olive Oil
1/4 cup toasted pine nuts
Bring a large pot of salted water to boil. Also prepare an ice bath.
Submerge the asparagus stalks in the water and boil just until tender, about 90 seconds. Remove the stalks from the boiling water and plunge into the ice bath. Drain once cool.
(Blanching and shocking the asparagus cooks it to the desired level and allows the asparagus to retain its bright green color. If serving warm immediately, you can skip this step although it’s also fine to reheat the asparagus quickly in the microwave.)
In a small bowl, whisk together the fig balsamic vinegar, olive oil and salt. Drizzle the mixture over the hot or cold asparagus. Add the pine nuts.