MARINATED ASPARAGUS
¾ lb very thin green asparagus
6 tb olive oil
3 tb Balsamic Vinegar
3 garlic cloves crushed
½ tsp Paprika
Salt and Pepper
Snap off the ends of asparagus and discard. Place the spears in a skillet with water barely to cover. Simmer, covered, until they are just tender, about 5-10 minutes. Drain and reserve the cooking liquid.
In a bowl, , mix the oil, vinegar, garlic, paprika, salt, pepper and 1 ½ tb of the reserved liquid. Add the asparagus, turn to coat, cover and marinate at room temperature for about 4 hours. Serve at room temperature.
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