Asparagus Salad with Watercress and Walnut Dressing
Peel the white asparagus and cut about 1 cm off the ends (approximately 1/2 inch). Blanch the spears in salted water with 1 pinch of sugar for 8 minutes. Remove with a slotted spoon and drain in a colander.
Rinse the green asparagus and cut off the ends. Blanch in the asparagus water for 5 minutes. Remove and drain well.
Toast the walnuts in a dry skillet.
For the dressing, mix the vinegar with the mustard and the oil and season with salt and pepper.
Trim and rinse the watercress and shake dry.
Arrange the asparagus on plates along with the walnuts and watercress and serve drizzled with the dressing.