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. 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. 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 per serving