After marinating overnight, it wasn't as pretty as I would have liked but was a real pleaser at Easter dinner. The boiling time really depends on the type of asparagus you buy, if the stalks are small and tender a minute is perfect. I skipped the parsley, it wouldn't have added much. Thanks for sharing!

I made this for Easter and it was a huge hit! I made it the day before which is always a plus when cooking a large family dinner. I blanched for 3 minutes as my stalks weren't the pencil thin. My husband liked them better before I added the lemon vest, but it sure looked pretty. I wanted the girls from work to try so took in on Monday, now they all want the recipe and even 2 days later they weren't mushy.

This was a nice addition to a fried chicken, mashed potato, and gravy meal. I used a 2.5 lb bunch of asparagus I bought from Sam's and I did not add salt or parsley. I marinated it overnight and took it to the family get together of 17 people. I did add the lemon zest and pepper before serving. Everyone raved about it and there were no leftovers! Even my sister-in-law who doesn't like asparagus said she liked this. It is a great, easy, make ahead side dish. Loved it!

My wife and I really enjoyed this recipe. I had never really tried Asparagus before this but I finally gave in and tried it with this recipe. It was a really good initiation to Asparagus.

This recipe is WONDERFUL! It's the only way my family want asparagus from now on. It keeps well for leftovers too. Thank you for submitting this.

This is very, very easy and very, very good. Made it for brunch and also for dinner as a cold side dish. Will be great at Easter.

I only made a few asparagus spears to garnish each plate at dinner tonight, and it was wonderful. Used my own homemade balsamic vinaigrette recipe to marinate; served with the curried chicken sandwich made famous by Oprah, on homemade challah bread from this site. Thanks so much, J Carter!

This is my favorite way to cook asparagus....hands down. I have eaten it both cold, as directed, as well as grilling or roasting the asparagus after marinating it for some time. All ways are good - thanks for sharing the recipe!

I made this for Thanksgiving. Easy recipe and can be made a day or two ahead of time. Everyone loved it, even those who didn't normally like asparagus!

I followed the recipe but did not cut the asparagus. I made individual servings on a bed of lettuce and sprikled Feta cheese over it. Made a beautifully presented salad. Good tangy taste.

I made this for Easter with ham and cheddar potatoes and everyone loved it. I just sent the recipe to two people who requested it. Don't skip the lemon zest part. It adds to the flavor and a great presentation. I let the asparagus marinate overnight as I like to do as much prep in advance as possible. I also blanched for longer than one minute...maybe 3 minutes...as my asparagus was not thin. I didn't serve the balsamic vinegar on the side. It really didn't need it. Overall, a healthy, easy low fat recipe. I'll repeat it again and again.

I didn't eat these, my husband beat me to it. He found them marinating in the fridge and gobbled up half of them at once. I only made a half batch. He finished off the rest a few hours later. I never did add the lemon zest or salt or parsley, but I'm assuming the vinaigrette is what gives it the most flavor anyway. Gotta give these five stars because hubby loved them so much, also he said they'd be great in a bloody mary.

turned out excellent and I didn't even prepare the correct way. Recipe says to marinate for 3 hrs. I didn't read ahead, but served it anyway after marinating after only 5 min or so. Was still very good. AND very EASY. also, one of those recipes that gets better the next day. Will definitely make again.(served with flounder, was a great meal)

Two pounds of asparagus is alot (I made for 12 people and had so much left over). This was good not the greatest. THank you.

I made this for thanksgiving as a side dish, and now my mother, my sister and my boyfriends mother all have the recipe and have made it for friends! It is lowfat, easy, and really tasty. Even great to put over lettuce to spice up a salad! This recipe has become a new tradition in my family. Thanks!

It was allright. Nothing you can't do with packaged Italian dressing. Also, keep in mind that two pounds of asparagus is a LOT.

Fast, easy and colorful addition to summer meals. I served this with grilled leg of lamb and roasted red potatoes with rosemary. Followed the recipe exactly, but also added some diced red pepper and white onion sauteed in olive oil for extra color. The lemon adds a nice flavorful touch. Yum!!