Asparagus with Balsamic Vinaigrette

Recipe from: Maceys Ad Dec 3rd-9th 2008

A Fresh Look at: Asparagus
"Use asparagus as soon as possible after purchase. To store, trim the ends. Stand stalks upright in 1 inch of water in a tall container. Cover the tops with a plastic bag and refrigerate for no more than a few days. "

Prep: 10 min/ Total Time: 15 min/Makes: 4 servings

2 lbs. Asparagus stalks, washed and trimmed
3 tablespoons good-quality balsamic vinegar
2 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon coarsely ground black pepper
coarse salt to taste

Blanch asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates. In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper. Spoon vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.