1 tablespoon chopped walnuts
1/4 cup white wine vinegar
3 tablespoons walnut oil
3 tablespoons strong brewed tea, pref. Earl Grey
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Toast walnuts in a small dry skillet over med heat, shaking or stirring almost constantly, until fragrant, 1-2 minutes. Let cool. In a small bowl, combine remaining ingredients; whisk until well blended. The sauce can be made up to two days in advance; store, covered, in the fridge. Spoon the vinaigrette over room-temp asparagus and sprinkle with the toasted walnuts.
Makes 1/2 Cup.
NOTE:
Buy nut oils in small bottles because they turn rancid more quickly than other oils; store nut oil in the fridge.