Italian Asparagus Salad Recipe

Italian Asparagus Salad Recipe

  • 1/2 cup Marzetti® Blue Cheese Italian Vinaigrette Dressing
  • 1 1/4 pounds fresh asparagus, trimmed
  • 1/4 cup pine nuts
  • 3 roasted red peppers, packed in water, cut into 1/4-inch pieces
  • 1/4 cup chopped fresh parsley
  1. Bring a large pot of water to a boil. Cook asparagus for 1 minute. Drain. Rinse and cool under cold water. Pat asparagus dry with paper towels. Preheat oven to 350 degrees F. Toast pine nuts for 5-7 minutes. Cool.
  2. Arrange asparagus on a platter, top with peppers and parsley. Pour Marzetti Italian Blue Cheese Crumble Dressing over all. Sprinkle with toasted pine nuts. Serve.
Recipe of the Day|