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.
Wilt the green part in boiling water briefly and put into ice water to stop the 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 bottled balsamic vinaigrette dressing. Refridgerate 2 hours or overnight, turning occasionally to marinate.
Serve on top of torn greens.