Asparagus with Lemon Vinaigrette

• 2 pounds thin asparagus
• 1/4 cup lemon vinaigrette

1. Trim asparagus and have ready a large bowl of ice and cold water.
2. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking.
3. Drain asparagus well in a colander and pat dry.
4. Gently toss asparagus with vinaigrette and salt and pepper to taste.

thin asparagus, lemon vinaigrette

Taken from www.epicurious.com/recipes/food/views/asparagus-with-lemon-vinaigrette-101759 (may not work)