Best 17 Marinated Asparagus Recipes

ZESTY MARINATED ASPARAGUS

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.

CHILLED MARINATED ASPARAGUS

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.

GRILLED MARINATED ASPARAGUS

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.

BALSAMIC MARINATED ASPARAGUS

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.

LEMONY MARINATED ASPARAGUS

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.

MARINATED ASPARAGUS SALAD

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.

MARINATED ASPARAGUS WITH 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.

ASIAN MARINATED ASPARAGUS SALAD

Steps:

• Cook the asparagus in salted boiling water until tender but crisp.
• Drain, and rinse with cold running water, set aside.
• In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper.
• Seal the asparagus in the bag and marinate overnight in the refrigerator.
• Sprinkle the marinated asparagus with almonds and scallions before serving.

ASIAN MARINATED ASPARAGUS

Steps:

• Fill a large bowl with with cold water; add ice.
• Bring a pot of water to a boil; cook asparagus in boiling water until bright green, 1 to 2 minutes. Drain asparagus and plunge into ice water to stop cooking. Drain and transfer asparagus to a baking dish.
• Whisk soy sauce, rice vinegar, vegetable oil, agave nectar, garlic, ginger, sesame oil, and cayenne pepper in a large bowl; pour marinade over asparagus, adding water if necessary to submerge asparagus. Cover baking dish and refrigerate for 2 hours or overnight.
• Drain marinade and sprinkle sesame seeds over asparagus before serving.

MARINATED ASPARAGUS

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

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.

CITRUS MARINATED ASPARAGUS SALAD WITH TUNA TARTARE ON PAPPADOUMS

Steps:

• In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.
• In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
• Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.
• Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.

MARINATED ASPARAGUS

Steps:

• 1. Heat 2 quarts water to boiling with salt added. Add in the prepared asparagus and boil for 3-5 minutes or until tender.
• 2. Drain asparagus and place in a bowl of cold water to stop the cooking. Drain after 10 minutes.
• 3. Drain asparagus on paper towels.
• 4. Mix the vinegrette ingredients....all except the egg.
• 5. Pour the vinegrette over the asparagus and top with the egg.

CATHERINE'S MARINATED ASPARAGUS

Steps:

• Cook asparagus until tender then blanch in ice cold water. Dry on paper towels. Prepare marinade; pour over asparagus and refrigerate overnight. Simmer rice vinegar and ginger until 50% reduced. Add 2 tbsp. sugar. Cool. Pour over asparagus about two hours before serving. (If longer, the taste will not be affected, but the asparagus goes a little pale and funny looking)

WW ASIAN MARINATED ASPARAGUS - 1 PT.

Steps:

• Snap off tough ends of asparagus.
• Place asparagus spears and water in a shallow microwave dish.
• Cover and microwave at HIGH 2 to 4 minutes (I just steam mine) or until asparagus is crisp-tender; drain.
• Return to dish.
• Combine vinegar and next 3 ingredients in a small bowl; stir with a whisk until mixture is blended.
• Pour vinegar mixture over asparagus, turning asparagus to coat.
• Cover and marinate in refrigerator at least 2 hours, tuning asparagus occasionally.

EASY MARINATED ASPARAGUS

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.

MARINATED ASPARAGUS, HEARTS OF PALM, AND CHERRY TOMATOES

Steps:

• Snap off the tough ends of the asparagus, and remove scales with a pairing knife or vegetable peeler.
• Blanch asparagus in boiling water for 4 minutes, then submerge in cold water to stop the cooking process. Drain well. Asparagus should be crisp-tender.
• Combine asparagus & drained hearts of palm and place in a heavy duty zip-top bag.
• Combine well the next 4 ingredients, and pour into bag (might want to double your bags so it doesn't leak).
• Marinate vegetables, turning bag occasionally for about 8 hours.
• When ready to serve - add cherry tomatoes and serve in dressing with a slotted spoon.