Zesty Marinated Asparagus
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.
fresh asparagus, trimmed and cut into 2½ inch pieces
2
pounds
balsamic vinaigrette salad dressing
1 ½
cups
grated lemon zest
2
teaspoons
chopped fresh parsley
¼
cup
kosher salt
½
teaspoon
freshly ground black pepper
½
teaspoon
 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.
