Marinated asparagus  serves 10-12  (make about 100 servings for Beth's wedding)

2 lbs fresh asparagus, tough ends chopped off.
3/4 cup olive oil
1T sugar
1/2 cup white balsamic vinegar
2 cloves garlic
1 tsp red pepper

Boil asparagus for 3 minutes, or until crisp tender.  Blanch asparagus by plunging it into an ice water bath; drain.  Arrange asparagus in 9x13 inch baking pan.

Whisk together olive oil, sugar, balsamic vinegar, garlic and red pepper flakes until well belnded.  Pour over asparagus.  Cover and chill 8 hours. 
Drain before serving.  Refrigerate any leftovers.