Zesty Marinated Asparagus
- 2 lbs. fresh asparagus, trimmed and cut into 2 1/2 inch pieces
- 1 1/2 C. balsamic vinaigrette salad dressing
- 2 tsp. grated lemon zest
- 1/4 C. chopped fresh parsley
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large, resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally. Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Makes 4 servings.