If time is a luxury in your house, you will want to try this simple recipe for marinated asparagus. It is easy to prepare and a delicious way to enjoy one of the best vegetables of the season.
When I was growing up having fresh asparagus for Sunday dinner was a spring treat we looked forward to. You know it’s always been regarded as a bit of luxury, even to the ancient Romans.
These days free time has become a luxury for me. So I’m always looking for recipes that require very little cooking time and can be prepared well in advance. This recipe for marinated asparagus fills the bill. It takes just a few ingredients to prepare the vinaigrette and the simple dressing really enhances the taste of the vegetable.
- Category: Side Dishes
- 1/4 cup Balsamic vinegar
- 1/4 cup honey
- 1/3 cup extra virgin olive oil
- 1/4 cup water
- 2 cloves fresh garlic, crushed
- 1 teaspoon lemon pepper
- 1/2 teaspoon salt
- 2 bundles of fresh asparagus
- First make a simple vinaigrette that will be the marinade. To 1/4 cup of Balsamic vinegar add the honey and extra virgin olive oil. Next add the water and blend. For a little spice add 2 cloves of crushed fresh garlic, 1 teaspoon of lemon pepper and about 1/2 teaspoon of salt. Then just stir the mixture until it's well blended
- For a little spice add 2 cloves of crushed fresh garlic, 1 teaspoon of lemon pepper and about 1/2 teaspoon of salt. Then just stir the mixture until it's well blended.
- Now you are ready to prepare the asparagus. Cut and remove the tough ends of the spears and drop them into boiling water for only two to three minutes. Take care not to over cook. Asparagus will continue to cook even after you remove the pot from the stove. So drain the water immediately.
- Place the asparagus in a serving dish. Pour the vinaigrette over the spears while they are still hot. If you don't have time to make your vinaigrette you can use one from the store and add a little extra lemon juice, sugar and lemon pepper to make a bit more tasty.
- After the hot spears have had a chance to absorb the marinade, cover them with foil and place them in the refrigerator and serve them later after they have chilled.