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.
Ingredients
- 2 pounds fresh asparagus , trimmed and cut into 2½ inch pieces
- 1.5 cups balsamic vinaigrette salad dressing
- 2 teaspoons grated lemon zest
- 0.25 cups chopped fresh parsley
- 0.5 teaspoons kosher salt
- 0.5 teaspoons freshly ground black pepper
Instructions
-
1
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.
-
2
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.
Nutrition Facts
Per serving
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