3 large garlic cloves, crushed
25 ml dijon mustard 2 tbsp
15 ml lemon juice 1 tbsp
5 ml worcestershire sauce 1 tsp
1 ml hot pepper sauce 1/4 tsp
50 ml olive oil 1/4 cup
125 ml parmesan cheese, grated 1/2 cup
500 g asparagus 1 lb
croutons
Add first 5 ingredients to blender. With machine running, gradually add oil. Add 1/4 cup (50 ml) cheese. Season dressing to taste with pepper.
Bring pot of salted water to boil. Add asparagus and cook until just tender, about 3 minutes; drain. Cool under cold water and drain.
Arrange asparagus on platter. Drizzle with dressing. Sprinkle with croutons and remaining cheese.
Serves 4