Zesty Marinated Asparagus

Bring a large pot of salted water to a boil. Blanch asparagus just until tender about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours turning bag occasionally.

Just before serving drain asparagus reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest parsley salt and pepper. Serve reserved vinaigrette in a small dish on the side.