Preparation

• Trim the tough, woody ends from each spear of asparagus.

• Steam the asparagus for 5 minutes, or until crisp-tender. Immediately plunge the steamed asparagus in a large bowl of ice water to halt the cooking process for a few minutes.

• Once the asparagus have cooled, drain them well and place in a baking dish.

• Pour the balsamic vinaigrette over the top and toss to coat the vegetables. Cover and refrigerate for 5 hours.

• Serve cold as antipasto.