- 1 pound asparagus, bottoms trimmed
- 1 tablespoon chopped red onion
- 1 tablespoon chopped parsley
- 1/4 cup NAKANO® Seasoned Rice Vinegar – Roasted Garlic or Balsamic Blend
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- Blanch asparagus and chill (see directions below). Arrange asparagus on a serving platter or individual salad plates. Sprinkle with onion and parsley. Combine rice vinegar, oil and garlic in small bowl; let stand 5 minutes for flavors to blend. Drizzle dressing over asparagus. Serve immediately or let stand at room temperature up to 30 minutes.