¾ cup pecans
½ cup extra virgin olive oil
1 tablespoon mustard
1/8 teaspoon sea salt
2 pounds asparagus
Preheat oven to 300 degrees. Place pecans on a parchment-lined cookie sheet and toast until fragrant and lightly browned. Remove from oven and set aside to cool.
To make the vinaigrette, whisk together the olive oil, mustard and salt and pepper and set aside.
To prepare the asparagus, bend each piece near the tough end until it snaps off. Discard ends and steam asparagus until it turns bright green (about 3 minutes). Remove from heat and place on a serving dish. Drizzle with vinaigrette, top with toasted pecans and serve.