An excellent way to serve asparagus either as a side dish or as part of an antipasto. You'll need a few hours to marinate the asparagus to get the best taste.
I made this for Easter with ham and cheddar potatoes and everyone loved it. I just sent the recipe to two people who requested it. Don't skip the lemon zest part. It adds to the flavor and a great presentation. I let the asparagus marinate overnight as I like to do as much prep in advance as possible. I also blanched for longer than one minute...maybe 3 minutes...as my asparagus was not thin. I didn't serve the balsamic vinegar on the side. It really didn't need it. Overall, a healthy, easy low fat recipe. I'll repeat it again and again. - 28 Mar 2005 (Review from Allrecipes USA and Canada)
This was awesome! No one in my family expected to like this, even me, but it was really great. Very different and unique. It was simple to make and looked absolutely beautiful on the platter with the lemon zest on top (for prettiest results, sprinkle lemon zest on after parsley, salt and pepper). I can't wait to serve this for my healthy-eating aunt; she'll be in Heaven! - 31 May 2002 (Review from Allrecipes USA and Canada)
It was allright. Nothing you can't do with packaged Italian dressing. Also, keep in mind that two pounds of asparagus is a LOT. - 27 Sep 2004 (Review from Allrecipes USA and Canada)