Best 19 Easy Marinated Asparagus Recipes

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Tender, crisp asparagus spears are a delicious and nutritious addition to any meal. Marinated asparagus is a simple and flavorful way to prepare this versatile vegetable. Whether you prefer a classic marinade with olive oil, lemon juice, and herbs, or something more adventurous with Asian flavors or a spicy kick, there's a marinade out there to suit your taste. Marinating asparagus not only infuses it with flavor, but also helps to tenderize the spears, making them perfect for grilling, roasting, or sautéing.

Check out the recipes below so you can choose the best recipe for yourself!

MARINATED ASPARAGUS



Marinated Asparagus image

From A Slice of Paradise. This has been a regular at our house for years. It can be made well in advance. It's quick and easy to assemble for an everyday dinner and pretty enough for a dinner party. I often substitute verjuice for the vinegar. Serve cold.

Provided by AmandaInOz

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons fresh basil, chopped
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1 lb fresh asparagus
1/3 cup chopped tomato

Steps:

  • Mix basil, oil, vinegar, salt, sugar and pepper. Set aside.
  • Cut ends off asparagus.
  • Cook asparagus in a large pot of simmering water for 4 minutes.
  • Drain and put in an ice bath.
  • Remove asparagus to a platter and top with chopped tomato.
  • Pour vinaigrette on asparagus.
  • Chill until ready to serve.

Nutrition Facts : Calories 57.8, Fat 4.6, SaturatedFat 0.7, Sodium 195.9, Carbohydrate 3.6, Fiber 1.7, Sugar 1.9, Protein 1.8

ZESTY MARINATED ASPARAGUS



Zesty Marinated Asparagus image

Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.

Provided by KNITMAMA

Categories     Side Dish     Vegetables     Asparagus

Time 3h

Yield 4

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 ½ cups balsamic vinaigrette salad dressing
2 teaspoons grated lemon zest
¼ cup chopped fresh parsley
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
  • Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g

THE BEST GRILLED ASPARAGUS



The Best Grilled Asparagus image

We found that the best way to grill asparagus is to lay it right on the grill grates at an angle--no foil packet or grilling basket necessary. We jazzed ours up with tangy, creamy feta and fresh mint. To get a good char, be sure to use medium-sized asparagus -- no pencil-thin stalks here!

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 bunch medium asparagus (about 3/4 pound)
Juice of 1 lemon (about 1/4 cup)
2 tablespoons olive oil
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
2 tablespoons crumbled feta cheese (about 1 ounce)
1 tablespoon chopped fresh mint leaves

Steps:

  • Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
  • Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
  • Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.

MARINATED ASPARAGUS



Marinated Asparagus image

This marinated asparagus recipe gets its flavor from a tangy marinade made with red onion, balsamic vinegar, lemon juice, mustard, and olive oil.

Provided by Diana Rattray

Categories     Side Dish     Dinner     Lunch

Time 17m

Yield 6

Number Of Ingredients 9

1 tablespoon red onion (finely chopped)
1 tablespoon vinegar ( balsamic, sherry, or red wine )
1 teaspoon lemon juice (freshly squeezed)
1/2 teaspoon Dijon mustard
Salt (to taste)
Freshly ground black pepper (to taste)
3 tablespoons olive oil
1 pound asparagus
Optional: lettuce leaves

Steps:

  • Gather the ingredients.
  • In a small bowl, prepare the marinade by combining the chopped onion with the vinegar, lemon juice, mustard, and salt and pepper to taste. Whisk in the oil and set aside while you prepare the asparagus.
  • Bring about 2 inches of water to a boil in a skillet large enough to lay asparagus flat. Add 1/2 teaspoon salt.
  • While the water is coming to a boil, wash the asparagus in cold water. Break off the tough base of each. Remove scales if they are large or sandy.
  • Place the spears in the boiling water. Let the water return to a boil, then simmer the asparagus gently for 5 to 7 minutes. Asparagus should be slightly crisp.
  • Drain and place the asparagus in the dish you plan to marinate them in-an oval-shaped dish works best.
  • Whisk the marinade and pour over warm asparagus. Allow it to marinate at room temperature until cool, then cover with plastic wrap and refrigerate.
  • Remove asparagus from the refrigerator and return to room temperature before serving. Serve as is or, if desired, place lettuce leaves on 6 to 6 plates and top with the marinated spears.

Nutrition Facts : Calories 78 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 119 mg, Sugar 1 g, Fat 7 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g

CHILLED MARINATED ASPARAGUS



Chilled Marinated Asparagus image

"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

Steps:

  • In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

Nutrition Facts :

EASY ASPARAGUS



Easy Asparagus image

Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.

Provided by Beckerkorn

Categories     Side Dish     Vegetables     Onion

Time 20m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
¼ cup sliced purple onion
1 clove garlic, chopped
salt and pepper to taste
lemon pepper to taste
10 spears fresh asparagus
2 tablespoons white wine
1 tablespoon Parmesan cheese
1 tablespoon crushed whole wheat crackers

Steps:

  • Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
  • Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 7.8 g, Cholesterol 2.2 mg, Fat 8.1 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 177.7 mg, Sugar 2.9 g

GRILLED MARINATED ASPARAGUS



Grilled Marinated Asparagus image

Freshly harvested asparagus says spring is in the air, and on your table. Eating the tender spears right off the grill is pure pleasure.-Lessie Sites, Livingston, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon soy sauce
1/8 teaspoon pepper
1 pound fresh asparagus, trimmed

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour., Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

LEMONY MARINATED ASPARAGUS



Lemony Marinated Asparagus image

Lemon and asparagus - meant to be! This super-easy, super-zingy springtime dish comes together in minutes, hanging out in the fridge until you're ready to serve it.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

1 pound asparagus
1/3 cup extra virgin olive oil
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar (apple cider vinegar or red wine vinegar also work)
1 teaspoon honey (or agave syrup for a vegan version)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste

Steps:

  • Snap or trim the tough ends of the asparagus and discard. Wash asparagus thoroughly.
  • Fill a large bowl with water and ice. Set aside.
  • Bring a large pot filled 3/4 of the way full with water to a full boil. Immerse asparagus and cook for about two minutes, until bright green.
  • Plunge asparagus in a large bowl of ice water to stop the cooking. Drain.
  • Lay asparagus in an 8 x 8 baking dish or container.
  • In a small bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, honey, salt, and black pepper. Taste and adjust seasons if desired.
  • Pour vinaigrette over asparagus. Cover dish and refrigerate for 8 hours, or up to 24 hours.
  • Remove asparagus from marinade and serve.

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.

Provided by swedishmilk

Categories     Side Dish     Vegetables     Asparagus     Baked

Yield 4

Number Of Ingredients 7

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 ½ tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon lemon juice

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  • Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g

BALSAMIC MARINATED ASPARAGUS



Balsamic Marinated Asparagus image

This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 6

2 pounds asparagus
3/4 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon sugar
4 garlic cloves (minced)
1 1/2 teaspoons red pepper flakes

Steps:

  • Snap off the tough ends of asparagus and wash asparagus thoroughly.
  • Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
  • Place asparagus in a large bowl of ice water to stop the cooking. Drain.
  • Lay asparagus in a 13" by 9" baking dish.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
  • Pour over asparagus.
  • Cover dish with plastic wrap and place in the refrigerator.
  • Chill for about 8 hours.
  • Using tongs, remove asparagus from marinade and serve.

BLANCHED ASPARAGUS



Blanched Asparagus image

Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3

1 1/2 pounds medium-thick asparagus
8 cups water
2 tablespoons coarse salt

Steps:

  • Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness).
  • Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.

EASY MARINATED ASPARAGUS



Easy Marinated Asparagus image

Great as a Christmas table addition or when you have an ample supply of asparagus. Make ahead and allow to chill in the refrigerator. Prep time does not include chill time.

Provided by An_Net

Categories     Vegetable

Time 13m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 kg fresh asparagus
3/4 cup olive oil
1 tablespoon sugar
1/2 cup white balsamic vinegar
4 garlic cloves, minced
1 teaspoon red pepper flakes

Steps:

  • Snap off tough ends of asparagus, and cook asparagus in boiling water covered for 3 minutes or until asparagus is crisp-tender; drain.
  • Plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus in a 13 x 9inch baking dish.
  • Whisk together olive oil, sugar, balsamic vinegar, garlic, and red pepper flakes until well blended; pour over asparagus. Cover and chill 8 hours. Drain before serving.

CITRUS-OIL-MARINATED SPRING VEGETABLES



Citrus-Oil-Marinated Spring Vegetables image

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.

Provided by Rachel Gurjar

Categories     Spring     Bean     Asparagus     Green Bean     Lemon     Orange     Olive Oil     Garlic     Thyme     Rosemary     Lunch     Mother's Day     Appetizer     snack     Brunch     Peanut Free     Wheat/Gluten-Free     Vegetarian     Vegan     Vegetable

Yield 6-8 servings

Number Of Ingredients 14

1 cup shelled fava beans (from about 1¼ lb. pods)
8 oz. asparagus, woody ends trimmed, cut on a diagonal into 1" pieces
5 oz. frozen shelled edamame or 10 oz. edamame pods, shelled (about 1 cup)
4 oz. French green beans, trimmed, cut into 1" pieces
2 lemons
1 orange
2 cups extra-virgin olive oil
5 garlic cloves, thinly sliced
4 sprigs thyme
2 sprigs rosemary
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt
1 Tbsp. fennel seeds, lightly crushed
1 tsp. crushed red pepper flakes
1 tsp. sugar

Steps:

  • Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
  • Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
  • Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
  • Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
  • Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.

MARINATED ASPARAGUS AND YELLOW PEAR TOMATOES



Marinated Asparagus And Yellow Pear Tomatoes image

Provided by Aljean Harmetz

Categories     easy, side dish

Time 45m

Yield Ten servings

Number Of Ingredients 9

Salt to taste, if desired
3 1/2 pounds asparagus, trimmed
1 1/2 teaspoons dry mustard
Freshly ground pepper to taste
2 tablespoons tarragon red-wine vinegar
2/3 cup olive oil
1 tablespoon chopped fresh tarragon
1 head purple flowering kale
1/2 pint yellow pear tomatoes

Steps:

  • In each of two skillets, bring one and one-half inches of salted water to a boil. Add the asparagus and cook, covered, for three to five minutes, according to doneness desired.
  • Drain the asparagus and refresh it in ice water to stop the cooking. Drain well and place it on a flat dish.
  • Combine the mustard, salt, pepper and vinegar in a small mixing bowl. Whisk in the olive oil until well combined. Stir in the tarragon.
  • Pour the mixture over the asparagus, toss to coat and marinate for one-half hour or until ready to serve.
  • Arrange the flowering kale leaves on a serving platter. Place the asparagus on top and garnish with the tomatoes. Pour any remaining marinade over it.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 4 grams

MARINATED ASPARAGUS WITH BLUE CHEESE



Marinated Asparagus with Blue Cheese image

Asparagus marinated in vinaigrette and dotted with cheese makes an awesome side. We're blue cheese fans, but you might like Parmesan or feta. -Susan Vaith, Jacksonville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
4 green onions, thinly sliced
1/4 cup olive oil
2 tablespoons white wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled blue cheese

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a large resealable plastic bag, combine green onions, oil, vinegar, garlic, salt and pepper. Add asparagus; seal bag and turn to coat. Refrigerate at least 1 hour., Drain asparagus, discarding marinade. Place asparagus on a serving plate; sprinkle with cheese.

Nutrition Facts : Calories 136 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 348mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

NAT'S EASY MARINATED ASPARAGUS



Nat's Easy Marinated Asparagus image

Served cold on leaf lettuce. Great flavour and nice presentaion. Best if marinated overnight (hence the 24 hr cook time).

Provided by Nat Da Brat

Categories     Vegetable

Time P1DT2m

Yield 1 serving(s)

Number Of Ingredients 5

4 asparagus spears (per person)
1/4 cup Italian salad dressing
1 lettuce leaf
1 teaspoon parmesan cheese (fresh grated only)
pepper (fresh ground only)

Steps:

  • Dip asparagus in boiling water and drain immediately.
  • Pour Italian salad dressing over asparagus, cover (I put it in a ziplock), and marinate overnight.
  • Serve on lettuce leaf and sprinkle with fresh black pepper and fresh grated parmesean.

Nutrition Facts : Calories 194.9, Fat 17.3, SaturatedFat 3, Cholesterol 1.5, Sodium 1012.3, Carbohydrate 9.3, Fiber 1.5, Sugar 5.9, Protein 2.6

MARINATED ASPARAGUS SALAD



Marinated Asparagus Salad image

A no-fuss side dish is great when entertaining. The asparagus is cooked and chilled in advance, then stands at room temperature in the marinade while I visit and prepare the rest of the meal. -Janice Connelley, Spring Creek, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed
3/4 cup vegetable oil
1/2 cup white wine vinegar
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
4 green onions, chopped

Steps:

  • Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

Nutrition Facts : Calories 164 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

MARINATED ASPARAGUS



Marinated Asparagus image

Make and share this Marinated Asparagus recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 dash cayenne pepper
1 teaspoon Dijon mustard
1 -2 garlic clove, minced
3 tablespoons olive oil
1 lb fresh asparagus
pimento strips (to garnish) (optional) or diced tomato (to garnish) (optional)

Steps:

  • Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Arrange asparagus in a steaming basket. Cover and cook over boiling water 5 minutes or until crisp-tender; drain.
  • Combine wine vinegar, lemon juice salt, sugar, black pepper, cayenne and Dijon mustard stirring well. Gradually add oil, whisking until emulisfied.
  • Place asparagus in a 12 x 8 x 2-inch baking dish; add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus.
  • Arrange on a serving platter; garnish with pimiento strips or tomatoes if desired.

MARINATED GRILLED ASPARAGUS



Marinated Grilled Asparagus image

Great to throw on the grill with your choice of meat. Cook time includes time to marinate the veggies.

Provided by Sassy in da South

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb fresh asparagus
3 tablespoons lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1 1/2 teaspoons dill weed
salt, to taste
fresh ground pepper, to taste
red bell pepper (optional)
lemon slice (optional)

Steps:

  • Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish.
  • Add remaining ingredients.
  • Marinate at least 1 hour, turning frequently.
  • Place skewers (make sure you soak them in water) through the middle of the asparagus spears, or place spears in a greased grill basket.
  • Grill over hot coals until tender but still crunchy.
  • Garnish with diced red bell peppers and lemon slices, if desired.

Nutrition Facts : Calories 147.2, Fat 13.6, SaturatedFat 1.9, Sodium 3, Carbohydrate 5.9, Fiber 2.5, Sugar 2.4, Protein 2.6

Tips:

  • Choose fresh asparagus that is bright green, firm, and has tightly closed tips.
  • If you don't have time to marinate the asparagus for 30 minutes, you can still cook it. Just toss the asparagus with the marinade ingredients and cook it immediately.
  • You can use any type of vinegar for the marinade, but I recommend using white wine vinegar or balsamic vinegar.
  • If you don't have any fresh herbs, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs that you would use fresh.
  • Asparagus can be cooked in a variety of ways, including roasting, grilling, sautéing, and steaming. Choose the cooking method that you prefer.

Conclusion:

Marinated asparagus is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is also a healthy dish that is packed with nutrients. The next time you are looking for a new way to cook asparagus, try marinating it. You won't be disappointed.

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