Asparagus Salad with Lemon-Pine Nut Vinaigrette

1-1/2 lb. asparagus, woody ends removed
1/8 tsp. finely chopped garlic
1/4 cup chopped fresh parsley
2 tsp. finely grated lemon zest
2 tbsp. each fresh lemon juice, toasted pine nuts
2 tsp. extra virgin olive oil
to taste: salt, black pepper
pinch: sugar 

      In a large skillet, bring 2 cups salted water to a boil.  Add asparagus, cook until crisp-tender, about 2 minutes.  Drain and blanch asparagus into a bowl of ice water to cool quickly.  When asparagus is cool, remove from ice water, set aside.  Placeremaining ingredients in a food processor and purèe.  Toss asparagus with lemon dressing.  Store in refrigerator (up to 2 days) until ready to serve.