INGREDIENTS
1 lb. asparagus
¾ cup balsamic vinaigrette (such as Marzetti’s)_
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.
This article appears in April 2012.