1. Stir all ingredients together except the oil until the sugar is dissolved.
2. Finally, add the oil little by little while stirring.
1. Snap the bottoms off the asparagus, and put them in a pot with boiling water and a good amount of salt, give them 40 seconds to 1 minute (they should still have some bite).
2. Put the asparagus in ice-cold water to stop the cooking process.
3. Toast the pine nuts in a dry pan until they turn golden.
4. Cut the asparagus into smaller pieces, and put them in a bowl with the arugula and chopped parsley.
5. Mix it together with the dressing, then place it on a platter/salad bowl, crumble the feta over it, and sprinkle with pine nuts.
