2 pounds fresh asparagus ? trimmed and cut into 2 ½ inch pieces/leave whole
1 ½ cups balsamic vinaigrette dressing
2 tsps grated lemon zest
¼ cup chopped fresh parsley
½ tsp kosher salt
½ tsp freshly ground black pepper
Bring large pot of salted water to a boil. Blanch asparagus till tender ? about 1 min. (I prefer till soft). Plunge into bowl of cold water to cool.
Cool and place in Ziploc bag
Pour in vinaigrette dressing and spices and seal.
Refrigerate at least 3 hours, turning occasionally.
Serve slightly warmed.