Instructions: To cook asparagus:
Preheat oven to 300. Break off woody stems of asparagus. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip. (Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish. Sprinkle lightly with salt and pepper. Dot with margarine. Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp. (Asparagus may be baked 1 day ahead and reheated in microwave.)

To make topping:
In a small bowl, whisk together oil, lemon juice, salt and pepper. (Topping may be refrigerated overnight. Bring to room temperature before using.)

Before serving:
Spoon topping over asparagus and sprinkle with walnuts.

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