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Now that our water has been salted, we take our asparagus tips into simmering salted water and allow them to cook. We are going to need about 60 seconds to blanch the asparagus tips. I kind of like my asparagus a little bit on the crunchy side, we are looking for an al dente vegetable so I say 60 seconds.
1 In a small bowl, whisk all of the dressing ingredients together. 2  Toss the blanched asparagus and artichokes in 2 tablespoons of the dressing and marinate for 60 minutes. 3  Once asparagus and artichokes have finished marinating, arrange the antipasto on a large platter, and drizzle with the remaining dressing.reparation. 1  Blanch the asparagus in boiling, salted water for 3-4 minutes, then rinse with cold water or cool in an ice bath. 2  Drain well. 3  Zest the orange, and juice half for the dressing.