2 bunches of asparagus
1/2 cup of toasted almonds
Grill asparagus until tender, about 5 minutes, while turning occasionally.
1/2 cup extra virgin olive oil
1/2 cup white balasamic vinegar
1/2 cup Huber Traminette White Wine
2 cloves garlic, minced
1 Tablespoon white sugar
1/2 teaspoon salt
1 pinch of ground black pepper
Add all ingredients into a jar or container with a tight fitting lid. Shake until well blended. Pour over grilled asparagus. Top with toasted almonds.