Zesty Asparagus

Hard as it is to believe when it's snowing outside, it really is Spring! Here's the proof right here in my garden. Yummy tender asparagus shoots popping out of the ground. I finally had enough to cook with our dinner and I'd been patiently waiting to try this recipe for myself. This comes from a friend of mine (Emily). Thanks!



Zesty Marinated Asparagus

• 2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
• 1 1/2 cups balsamic vinaigrette salad dressing
• 2 teaspoons grated lemon zest
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

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.