Break off and discard the tough ends of the asparagus. Wash and drain the asparagus. Roll cut into 1 1/2-inch sections. Bring 4 to 6 quarts of water to boil in a large saucepan. Blanch asparagus for 1 minute. Meanwhile, prepare a sink full of cold water and add a tray or two of ice cubes. When the asparagus has been blanched, drain the water and pour the asparagus into the ice water to stop the cooking process. Asparagus will turn bright green. Drain well. Place the blanched asparagus in a serving bowl, add the remaining ingredients, toss and mix well. Chill 20 to 30 minutes before serving. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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