Zesty Marinated Asparagus
2 lbs. fresh asparagus trimmed and cut into 2 ½” pieces
1 ½ cups White Lemon Balsamic
¼ cup chopped fresh parsley
½ t. salt
½ t. pepper
Bring a large pot of 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 re-sealable plastic bag. Pour in vinaigrette 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 parsley salt and pepper. Serve reserved vinaigrette in a small dish on the side.
