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This vinaigrette is also excellent with green beans!

2 pounds 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
1/4 teaspoon coarsely ground black pepper
Coarse salt to taste

* A mixture of green and white asparagus will make a beautiful presentation!

Blanch the 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 the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.

Makes 4 servings.
 

Readers Comments and Feedback: 

I made this for Thanksgiving, and I used a mix of green and white asparagus with Italian Roasted Red Peppers.  The presentation was beautiful and every last stalk was eaten with some of our guests actually squabbling over who would get the last serving.  Thank you for a fantastic recipe. - Susan E. Bland-Medicis (12/21/05)