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 ...