Makes 4 servings
2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 cup lemon vinaigrette salad dressing
2 teaspoons grated lemon zest
1/4 cup chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
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.
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.
Makes 1 cup
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
1 clove crushed garlic
1/2 medium shallot, minced
1 teaspoon prepared mustard
1 pinch salt
Ground black pepper to taste
In a small bowl, whisk together olive oil, lemon juice, garlic, minced shallot and prepared mustard. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.