Preparation:
first look for the "pencil thin" asparagus. then bland a bunch cut into 2" pieces (boiling water, drop in for 2 min, remove, rinse in cold water and pat dry). put them in a shallow dish and sprinkle with virgin olive oil, balsamic vinegar, and a little garlic powder. make sure each piece is covered with the mixture, cover dish and put in frig overnite (turn a few times before bed). next day take 'em out, stir 'em up and toss them with a fresh salad. |
