Asparagus is blanched until tender, then marinated in balsamic vinaigrette salad dressing. This side dish is brightened up with lemon zest and fresh parsley just before serving.
Prep Time::20 mins
Cook Time::5 mins
Additional Time:: 3 hrs
Total Time:: 3 hrs 25 mins
Servings::4
Ingredients
2 pounds fresh asparagus, trimmed and cut into 2½ inch pieces
1 ½ cups balsamic vinaigrette salad dressing
2 teaspoons grated lemon zest
¼ cup chopped fresh parsley
½ teaspoon kosher salt
½ teaspoon 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.