I love asparagus, there is so much more to do with it than people think. It also doesn’t need to be a chore. This is one of my favorite ways of eating asparagus and it takes all of five minutes. Makes two seriously generous servings.
1 handful asparagus (about 3 ounces)
3-4 Tbsp. Italian dressing, or to taste
1/2 ounce sun-dried tomatoes, chopped
1. Get yourself set up first. In a medium bowl, add cold water and ice cubes for cooling asparagus after blanching. In a medium saute pan, start bringing water to a boil (may add salt to water, if desired).
2. Cut or snap off woody bottoms of asparagus and use a vegetable peeler to peel bottoms (about 1 to 1-1/2 inches from the bottom). Add asparagus to boiling water and blanch, about 30 seconds to 1 minute depending on thickness of asparagus. Asparagus will be a brilliant green when ready. Remove asparagus and immediately plunge in ice water, let sit up to a minute, remove and pat dry.
3. In a small container, add 1-2 Tbsp. of Italian dressing and half of the sun-dried tomatoes. Place asparagus in container and cover with remaining dressing and sun-dried tomatoes. I like mine bold so may even add more to taste. Let sit in refrigerator for at least an hour for the best flavor.