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.