An Italian asparagus salad is a very good alternative to classic asparagus recipes. You can mix white and green asparagus if you like.
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, cut into 1/4-inch pieces 1/4 cup chopped fresh parsley
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. 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.