Italian Asparagus Salad
Marzetti® Roasted Garlic Italian Vinaigrette Dressing tops a plate of fresh asparagus, roasted red peppers and pine nuts.
Ready In: 23 Minutes
Prep Time: 15 Minutes Cook Time: 8 Minutes
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° f. Toast pine nuts for 5-7 minutes. Cool.
Arrange asparagus on a platter, top with peppers and parsley. Pour Marzetti® Roasted Garlic Italian Vinaigrette over all. Sprinkle with toasted pine nuts. Serve.