Asparagus and Walnut Salad

Ingredients:

• 2 pounds asparagus, trimmed
• 1 stem fresh rosemary
• 2 tbsp white wine vinegar
• 1 ½ tsp shallots, minced
• 1 tsp Dijon mustard
• Salt & pepper to taste
• ¼ c flaxseed oil
• ¼ c walnuts, chopped

Instructions:

1. Preheat oven to 400 degrees. Arrange asparagus in a single layer baking sheet; bake 12 minutes or until crisp-tender. Place rosemary throughout the asparagus.
2. While asparagus is cooking, prepare vinaigrette. In a large bowl, whisk vinegar, shallots, mustard, salt and pepper. Slowly add flaxseed oil, whisking constantly.
3. Remove asparagus from the oven and place on a serving platter. Drizzle vinaigrette over asparagus and garnish with walnuts and serve!