Sue Freeman posted 02-17-99 11:05 AM
Marinated Asparagus Bundles
1 lb. fresh asparagus
1 red pepper, julienned
1 bunch green onions
Wash asparagus and cut into 4 to 5 inch spears. You want the woody parts too.
Clean and cut red pepper into thin strips.
Clean the onions and cut off the green part. You are going to wilt the long green part in boiling water briefly so
they are pliable.
Remove and put into ice water to stop cooking process. If the green part is too short, knot one end and tear from unknoted end to get a long piece of green.
Divide asparagus and peppers into bundles and tie with green onion strips. Blanche bundles in boiling water for 1 1/2 minutes and immediately remove and place in ice water. When cool, drain well.
Place bundles in a shallow dish and cover with balsamic vinaigrette dressing (the bottled is fine for this) and chill
overnight or for 2 hours.
If serving in a couple hours you can leave out on counter and just occasionally turn to marinate. Serve on top of torn greens.