Ingredients
- 1 Bunch Asparagus Tough ends trimmed
- 3 Slices Lemon Zest 1/2″ X 2 ” Approximately
- 3 Cloves Garlic Thinly sliced
- 1/2 Tblsp. Fresh rosemary
- 1/2 Tsp. Multicolor Peppercorns Slightly cracked
- Juice of 1/2 Lemon
- 2 Tblsp. Dry Vermouth
- 1/4 Cup Olive Oil
Servings:
Instructions
- Bring a large pot of salted water to a boil. Add the asparagus and boil for two minutes. Remove from pan and immediately put into a bowl of ice water. Drain and allow to dry on papaer towels.
- Place the asparagus, lemon zest, rosemary, and peppercorns into a zip top bag.
- Mix the remaining ingredients together and pour over the ingredients in the bag. Seal tightly and turn several times to distribute the dressing.
- Refrigerate at least overnight and up to two days. Serve as part of a relish tray, in a salad or as a side dish.
Share this Recipe
Powered byWP Ultimate Recipe
