Zesty Marinated Asparagus

2 lbs. fresh asparagus trimmed and cut into 2 ½” pieces
1 ½ cups White Lemon Balsamic
¼ cup chopped fresh parsley
½ t. salt
½ t. pepper

Bring a large pot of 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 re-sealable 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 parsley salt and pepper.  Serve reserved vinaigrette in a small dish on the side.

White Lemon Balsamic

Lip smacking sweet lemon balsamic! A fantastic marriage between sweet and tart.