Chilled Marinated Asparagus Recipes

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.

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.

CHILLED ASPARAGUS WITH PECANS

Steps:

• Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cook asparagus in boiling salted water to cover 6-8 minutes or until crisp-tender; drain. Rinse with cold water; drain well. Place asparagus in a large heavy-duty, zip-top plastic bag.
• Combine sugar and next 3 ingredients; pour over asparagus. Seal bag securely, and gently turn to coat. Marinate in refrigerator for 1 hour, turning once.
• Remove asparagus from marinade, reserving marinade. Place asparagus on a serving platter, and drizzle with reserved marinade. Sprinkle asparagus with toasted pecans and pepper.

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.

CHILLED ASPARAGUS WITH LEMONY GARLIC DRESSING

Steps:

• In a small bowl, mix together first five ingredients until smooth.
• Cover and chill until serving time.
• Boil asparagus for 5 minutes (until crisp-tender).
• Drain (I've served this dish hot by tossing the asparagus in the pan with the dressing and heating for 1-2 minutes at this point).
• Rinse with cold water and drain again.
• Cover and chill until serving time.
• To serve, gently toss asparagus spears with dressing.
• Sprinkle lightly with poppy seeds, if desired.

MARINATED ASPARAGUS

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.

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

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.