A refreshing and vibrant salad featuring tender asparagus and fresh herbs, perfect for a light meal or side dish.
Bring a pot of water to a boil and blanch the asparagus for about 5 minutes until tender-crisp.
Blanching helps retain the vibrant green color and crisp texture of the asparagus.
Drain the asparagus and immediately rinse under cold water to stop the cooking process.
Using ice water for rinsing can help preserve the asparagus's texture.
In a small bowl, whisk together the balsamic vinegar, sugar, and minced garlic to create the dressing.
Let the dressing sit for a few minutes to allow the flavors to meld.
Arrange the asparagus on a serving plate and drizzle with the prepared dressing.
For an elegant presentation, lay the asparagus spears in a single layer.
Garnish with chopped green onions and parsley before serving.
Add a sprinkle of freshly ground black pepper for an extra kick.
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