Asparagus In Balsamic Vinaigrette

1. 1

   Whisk together olive oil, both vinegars, lemon juice, garlic and basil. Pour into a shallow dish and set aside.

2. 2

   Steam asparagus for 1-2 minutes or until bright green, but still crisp.

3. 3

   Shock the asparagus in ice water to stop it from cooking anymore. Drain.

4. 4

   Place the asparagus in the shallow dish and add sun dried tomatoes. Pour the vinaigrette over and salt and pepper to taste. Toss it around a bit to coat.

5. 5

   Cover and chill at least 2 hours.

6. 6

   Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.