- 2 pounds fresh asparagus
- 3/4 cup olive oil
- 1 tablespoon sugar
- 1/2 cup white balsamic vinegar
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
SNAP off tough ends of asparagus, and cook asparagus in boiling water to cover for 3 minutes or until asparagus is crisp-tender; drain.
PLUNGE asparagus into ice water to stop the cooking process; drain and pat dry. Arrange asparagus in a 9x13 baking dish.
WHISK together olive oil, sugar, balsamic vinegar, garlic and red pepper flakes until well blended; pour over asparagus. Cover and chill 8 hours. Drain before serving.
Makes 6-8 servings
Prep: 15 minutes, Cook: 3 minutes, Chill: 8 hours