Balsamic Marinated Asparagus Recipes

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.

Steps:

• Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
• Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
• Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.

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.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.

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.

Steps:

• prepare asparagus by washing and snapping off tough end.
• heat oil in frying pan.
• add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
• remove from heat and cover for a few minutes to let flavours develop.
• serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

Steps:

• Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

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.

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
• Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
• Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
• In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
• To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

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.

Steps:

• Trim crusts from bread, and flatten slightly with a rolling pin.
• In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
• Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
• To serve, preheat oven to 400 degrees F (205 degrees C).
• Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.

Steps:

• Preheat oven to 400.
• Arrange asparagus in single layer on baking sheet and coat with cooking spray.
• Sprinkle with salt and pepper.
• Bake for 12 minutes.
• Melt butter in a small skillet over medium heat.
• Cook for 3 minutes or until lightly browned.
• Remove from heat, stir in soy sauce and vinegar.
• Drizzle over asparagus, toss well to coat.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Steps:

• Preheat oven to 500°F.
• In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.

Steps:

• In a small bowl, combine vinegar, oil, basil, mustard, garlic and sugar to make marinade. Place steak and 1/3-cup of the marinade in a sealable plastic bag. Close bag securely, turn to coat steak and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade.
• Meanwhile, bring 1-inch of water to a boil in a large skillet. Add the asparagus and reduce heat to medium-low. Cover and cook 2-3 minutes or until asparagus is just crisp-tender. Drain asparagus and combine with the reserved marinade tossing to coat.
• Remove the steak from the marinade and discard used marinade. Grill over medium heat or medium coals. Grill uncovered for 16-20 minutes for medium rare (145° F) to medium (160° F) doneness, turning once.
• Season steak and asparagus with the salt and pepper. Carve steak crosswise into slices and serve with the asparagus.

Steps:

• Place the asparagus in a roasting pan and drizzle with 1 tablespoon oil. Sprinkle with sea salt and pepper and toss to coat.
• Lightly grease a large nonstick skillet with oil and place over high heat. When the oil is hot, add the balsamic vinegar. When the vinegar is sizzling, add the asparagus and spread out. Reduce the heat to medium-high and cook the asparagus, turning the stalks frequently to coat with the vinegar, until they are crisp-tender and bright green, 10 to 15 minutes. Adjust the seasonings as desired.

Steps:

• Place asparagus in an ungreased 15x10x1-in. baking pan. In a small bowl, combine vinegar, oil, salt and pepper. Brush half of the mixture over asparagus., Broil 4 in. from heat 8-10 minutes or until tender, stirring occasionally. Brush with remaining mixture.

Steps:

• Preheat your oven to 400 degrees F.
• Trim the asparagus: rinse the asparagus, cut about an inch off the ends, then use a vegetable peeler to take the outer layer off another inch of the remaining fibrous ends (easiest is to lay the spear on a flat surface then use peeler to gently take off the layer - careful, or you'll remove too much).
• Place the trimmed asparagus in a single layer on a non-stick baking sheet, then spray with an olive oil mister or drizzle evenly with olive oil (or spray with pan spray).
• Season with the sea salt and the freshly ground pepper.
• Place in oven and roast for 8 minutes (don't overcook).
• Meanwhile, in a small saucepan over very low heat melt the butter and extra virgin olive oil.
• Add the sliced garlic and simmer (again, over very low heat) for 5 minutes - careful not to burn.
• Remove from heat and add the soy sauce and balsamic.
• When asparagus is done, remove from the oven and place in a container which has an airtight cover.
• Place the garlic from the balsamic mixture on the asparagus; whisk the balsamic mixture well (I use a pigtail whisk) and pour it over the roasted asparagus.
• Cover tightly, shake, and place in refrigerator to chill (please note that the asparagus is still hot in the container, and that covering them and adding the sauce at this point will continue to steam them a bit for a few minutes).
• Chill for at least 4 hours before serving, the place attractively on serving platter.
• Goes well as part of an anti pasto course!
• Note: although I used these as an appetizer/snack, they could also work quite well as a side dish.

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.

Steps:

• Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.