Select perfect asparagus, five to six spears per person. Trim the ends and cook in boiling water to desired degree of doneness. For this recipe a bit under done is far better than overdone. I like the asparagus to still have a bit of crunch to it. Immediately upon removing from the boiling water, place in ice water to stop the cooking. Drain thoroughly and place in a shallow dish and pour Garlic Herb Vinaigrette over.
Allow to marinate for several hours or even overnight. To serve, remove from the vinaigrette, shake off any excess and place on a serving dish. Garnish with strips of Marinated Roasted Peppers or commercial pimentos. This is an excellent addition to an antipasto dish or just as a side dish. It also makes for excellent picnic fare.