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.