Wednesday, May 27, 2009

Zesty Marinated Asparagus

This recipe for tender asparagus that is served cold is marinated in a balsamic vinaigrette and sprinkled with a tangy lemon zest and fresh parsley. A great side for barbecued chicken or grilled steak.
Bring a large pot of salted water to a boil. Blanch 2 pounds of fresh asparagus, cut into 2 1/2 inch pieces, just until tender, about 1 minute. Plunge into a bowl of cold water to cool.

Zest 1-2 teaspoons lemon. Drain asparagus and place in a large resealable plastic bag. Pour in 1 1/2 cups (or less) balsamic vinaigrette salad dressing 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, 1/4 cup fresh parsley, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
Serve reserved vinaigrette in a small dish on the side.
322 calories per each of 4 servings
  • I did not cut the asparagus into pieces as I like the way they look as spears.
  • I added the lemon zest, parsley, salt and pepper to the balsamic dressing during the marinating process.

From the Cookie Jar ~ Snickerdoodles

Snickerdoodles

Monday, May 25, 2009

Remembering

Brigadier General William C. Doyle Veterans Cemetery
Wrightstown, NJ
God Bless America
Words and music by Irving Berlin© Copyright 1938, 1939 by Irving Berlin

God Bless America,
Land that I love.
Stand beside her, and guide her
Thru the night with a light from above.
From the mountains, to the prairies,
To the oceans, white with foam
God bless America My home sweet home.

LinkWithin

Related Posts with Thumbnails