This is a play off of Leeks Vinaigrette that can be made in less than half the time. I find it a perfect way to use the thicker stems of asparagus you can find in the grocery before the peak of the spring growing season - when you are in the mood for a spring dish but the produce hasn't quite cooperated yet! The topping is an ode to Asparagus Goldenrod, my Grammy's classic Easter side dish and a favorite of my father's.

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