BALSAMIC MARINATED ASPARAGUS
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
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.
MARINATED ASPARAGUS
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
ZESTY MARINATED ASPARAGUS
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
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
MARINATED ASPARAGUS SALAD
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
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.
EASY MARINATED ASPARAGUS
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
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.
GRILLED BALSAMIC ASPARAGUS
This wonderfully flavored asparagus evolved from a Cooking Light recipe. Prep time includes time to marinate.
Provided by GaylaJ
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
- Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
- Preheat grill on high heat.
- Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
- Grill 5 minutes on each side or until asparagus is done.
LEMONY MARINATED ASPARAGUS
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
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
This is my MIL recipe for marinated asparagus that she served each year at Passover. I now make it often as a side dish to our main course, and although hubby had it a lot growing up he still loves it. Update: This recipe can be served hot or cold.
Provided by SueVM
Categories Vegetable
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot bring 1 inch of water to a boil over medium-high heat.
- Add asparagus, laying them flat, and simmer about 5 minutes or until crisp tender. Remove the asparagus and run them under cold water to stop the cooking process.
- Drain and place the asparagus in a shallow serving dish.
- In a glass jar combine oil, vinegar, pimientos, parsley flakes, salt, black pepper, dry mustard and garlic.
- Cover tightly and shake until well combined, pour over the asparagus and refrigerate at least 24 hours before serving.
Nutrition Facts : Calories 152.5, Fat 13.9, SaturatedFat 2, Sodium 793.6, Carbohydrate 5.9, Fiber 2.7, Sugar 1.6, Protein 3.1
MARINATED ASPARAGUS
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
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
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- Fill a large bowl with water and ice. Set aside.Bring a large pot of lightly salted water to a boil. Add the asparagus and cook for 2-3 minutes or until crisp-tender. Drain quickly and immediately transfer to the ice bath for 2 minutes to cool down.
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