Balsamic Asparagus

Easy marinated fresh asparagus overnight, serve cold or room temp…

• 2 1/2 lb fresh asparagus, trimmed
• 1/2 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 Tbsp sugar
• 1 tsp crushed red pepper flakes
• 3/4 cup extra-virgin olive oil

Directions

1. In a large skillet, cook asparagus in boiling water to cover for 3 minutes or just until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Place in a large heavy-duty resealable plastic bag.
2. In a bowl, whisk together vinegar, garlic, sugar, and red pepper; gradually add oil, whisking until blended. Pour over asparagus in bag, and seal.
3. Chill for at least 8hours.Removefrom marinade, discarding marinade before serving.