Spicy and cool this dish makes an excellent side for summer dishes.
Ingredients
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
Directions
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.
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