CHILLED MARINATED ASPARAGUS
"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
GRILLED MARINATED ASPARAGUS
Freshly harvested asparagus says spring is in the air, and on your table. Eating the tender spears right off the grill is pure pleasure.-Lessie Sites, Livingston, Montana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED ASPARAGUS SPEARS
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat a grill.
- Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.
- Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
- Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
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
BALSAMIC GRILLED ASPARAGUS
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.
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.
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
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
ASPARAGUS WITH PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or 4 minutes, until spears are just tender but remain bright green in color, about 3 to 4 minutes.
- Drain and cold shock the spears in a colander under cool water. Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin olive oil.
- Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate.
ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
MARINATED ASPARAGUS SPEARS
Make and share this Marinated Asparagus Spears recipe from Food.com.
Provided by Brookelynne26
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Bring a large pot of water to a rolling boil.
- Make the dressing: In a small pan, heat the honey over medium heat until it froths and turns golden brown, 2 to 3 minutes. Remove from heat and carefully pour the vinegar over it. Return to heat and simmer to reduce for a minute. In a bowl, whisk together the sesame oil, soy sauce, and red pepper flakes. Season with a pinch of salt. Whisk in the honey mixture.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
- Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
- Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.
Nutrition Facts : Calories 124.6, Fat 9.9, SaturatedFat 1.4, Sodium 189.2, Carbohydrate 7.8, Fiber 2.3, Sugar 4, Protein 3.2
MARINATED ASPARAGUS SALAD
Asparagus is one of my favorite vegetables and I love preparing it this way. Preparation time includes chilling overnight.
Provided by CookingONTheSide
Categories Vegetable
Time 8h7m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring about 1/2 cup water to a boil in a saucepan.
- Add asparagus, cover and cook until tender, about 6 minutes (Alternatively, you can use 1 1/2 cans (15 ounces each) whole green asparagus spears and skip this step.).
- Drain the asparagus and layer it in a shallow glass dish.
- Sprinkle each layer with crumbled tarragon leaves, pepper and garlic salt.
- Pour salad dressing and vinegar over asparagus, cover and refrigerate overnight.
- Serve chilled asparagus on a bed of lettuce leaves.
- Top with a dollop of mayonnaise (which you can flavor with some of the dressing), if desired.
Nutrition Facts : Calories 18, Fat 0.2, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 3.4, Fiber 1.6, Sugar 1, Protein 1.9
THYME MARINATED GRILLED ASPARAGUS
This marinade is a terrific way to add flavor to this delicious vegetable! From Cooking with Caprial, American Bistro Fare cookbook.
Provided by Sharon123
Categories Vegetable
Time 21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 2 quarts of salted water to a boil in a large stockpot. Add asparagus and cook until it is crisp tender, 3 or 4 minutes, depending on the size. Drain and dip in icy cold water. Set aside.
- In a bowl combine vinegar, shallots, garlic, thyme, orange juice concentrate, and mustard. Slowly whisk in the oil to blend well. Season with salt and pepper.
- Pour mixture over asparagus. Let marinate while you light the coals or start the grill.
- To make the grilling easier, you can place the asparagus on skewers, running a skewer through each end of the spear and fitting about 5 spears on each pair of skewers. Grill the asparagus on each side just to mark it, 1 or 2 minutes per side. Remove from the grill. Serve warm or at room temperature. Or, you can just broil them till they start to brown, 3 to 4 minutes.
Nutrition Facts : Calories 151.6, Fat 12.4, SaturatedFat 1.7, Sodium 51.4, Carbohydrate 8.6, Fiber 3.2, Sugar 2.4, Protein 4.1
WW ASIAN MARINATED ASPARAGUS - 1 PT.
This is out of the WW Annual Recipes for Success 2000 cookbook. I have it marked as great! Just in time for asparagus season. Best time is suppose to be between late March and May. Great side dish for Barbecue time. Enjoy!
Provided by teresas
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
MARINATED ASPARAGUS SALAD
This is a nice make ahead recipe. The asparagus is so sweet and flavorful that you might want to elimate the dressing altogether. Many guests did enjoy using it to dip the spears in - it totally changes the flavor. You also might consider adding some halved cherry tomatoes to the marinade. The time listed does not include the marination time.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut asparagus into 2-inch lengths. Place all but the spear tops/crowns into some boiling water in a skillet (should be just enough water to cover). After 2 minutes add the spear tops and cook for about 2 to 3 minutes longer- removing it at the crisp tender stage. Plunge it in cold ice-water to stop cooking. Drain and place in dish.
- Combine ingredients for marinade and pour mixture over asparagus. Refrigerate several hours or overnight. To serve, lift asparagus from marinade and place on lettuce leaves.
- Combine mayonnaise, sour cream (or yogurt) dill weed and 3 tablespoons of reserved marinade. Mix well. Spoon dressing over asparagus.
Nutrition Facts : Calories 239.6, Fat 19, SaturatedFat 3.7, Cholesterol 6.8, Sodium 127.6, Carbohydrate 16.8, Fiber 2.5, Sugar 10.9, Protein 3.2
MARINATED GRILLED ASPARAGUS
Great to throw on the grill with your choice of meat. Cook time includes time to marinate the veggies.
Provided by Sassy in da South
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 147.2, Fat 13.6, SaturatedFat 1.9, Sodium 3, Carbohydrate 5.9, Fiber 2.5, Sugar 2.4, Protein 2.6
NAT'S EASY MARINATED ASPARAGUS
Served cold on leaf lettuce. Great flavour and nice presentaion. Best if marinated overnight (hence the 24 hr cook time).
Provided by Nat Da Brat
Categories Vegetable
Time P1DT2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Dip asparagus in boiling water and drain immediately.
- Pour Italian salad dressing over asparagus, cover (I put it in a ziplock), and marinate overnight.
- Serve on lettuce leaf and sprinkle with fresh black pepper and fresh grated parmesean.
Nutrition Facts : Calories 194.9, Fat 17.3, SaturatedFat 3, Cholesterol 1.5, Sodium 1012.3, Carbohydrate 9.3, Fiber 1.5, Sugar 5.9, Protein 2.6
MICROWAVE STEAMED ASPARAGUS
Steps:
- Put the asparagus in a microwave-safe dish and sprinkle with the olive oil and 1 tablespoon water, season with salt and pepper and top with the tarragon. Cover the dish with plastic wrap and seal well. Microwave for 2 minutes. Top with freshly shaved Parmesan and serve immediately.
ASPARAGUS SPEARS WITH SESAME
Provided by Alex Guarnaschelli
Time 1h30m
Yield 6 to 8 small servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
- Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
- Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.
ASPARAGUS BUNDLES
Steps:
- Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.
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