Balsamic Marinated Asparagus

Fill a substantial container with salted water and bring it to a rolling boil. Submerge the asparagus in the boiling water for just enough time, approximately 1 minute, until it reaches your desired level of tenderness. Immediately transfer the asparagus to a large container filled with ice-cold water, allowing it to rapidly cool down. Remove the asparagus from the cold water and place it in a large, resealable plastic bag. Pour the pre-prepared vinaigrette into the bag and seal it tightly. Store the bag in the refrigerator for at least 3 hours, ensuring to occasionally turn the bag to maintain even distribution of the dressing.

Just before presenting your dish, drain the asparagus and reserve the vinaigrette for serving. Arrange the cooled asparagus on a large serving platter in an attractive pattern. Sprinkle the asparagus with lemon zest, chopped parsley, salt, and pepper to add a burst of flavor. Serve the reserved vinaigrette in a small dish on the side, allowing your guests to customize their experience.