Asparagus with Lemon Vinaigrette

From Rollie
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.

Lemon Vinaigrette
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.