Asparagus and Lemon

Asparagus and Lemon

What You'll Need:

2 lbs asparagus, trimmed, cut into 2 ½" pieces
2 tsp freshly grated lemon zest
¼ cup fresh parsley, chopped
1 ½ cups Balsamic vinaigrette salad dressing
Salt and pepper to taste


Add the asparagus pieces to a pot of salted and boiling water. Cook for about 1-2 minutes (depending on the thickness of the asparagus), drain immediately and drop into a bowl of cold water. Drain again and place the asparagus pieces into a large resealable plastic bag. Add the vinaigrette and seal tightly. Chill for at least 4 hours.

Before serving, drain the asparagus, but keep the vinaigrette. Arrange the asparagus on a platter, season with salt and pepper and sprinkle with the lemon zest and parsley. Pour the vinaigrette into a small jug and serve on the side.