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
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.
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
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
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.
CITRUS-OIL-MARINATED SPRING VEGETABLES
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Provided by Rachel Gurjar
Categories Spring Bean Asparagus Green Bean Lemon Orange Olive Oil Garlic Thyme Rosemary Lunch Mother's Day Appetizer snack Brunch Peanut Free Wheat/Gluten-Free Vegetarian Vegan Vegetable
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
- Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
- Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
- Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
- Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.
MARINATED ASPARAGUS
Make and share this Marinated Asparagus recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Arrange asparagus in a steaming basket. Cover and cook over boiling water 5 minutes or until crisp-tender; drain.
- Combine wine vinegar, lemon juice salt, sugar, black pepper, cayenne and Dijon mustard stirring well. Gradually add oil, whisking until emulisfied.
- Place asparagus in a 12 x 8 x 2-inch baking dish; add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus.
- Arrange on a serving platter; garnish with pimiento strips or tomatoes if desired.
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
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
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 :
MARINATED ASPARAGUS
I love asparagus and this recipe spoke to me right off when I read the ingredients. Mom gave me The City Tavern Cookbook for Christmas and we agreed to try a recipe or two each week. This is one. Thomas Jefferson had a large crop of asparagus and this was a recipe that was used widespread. It is said that he had this served...
Provided by Sherry Blizzard
Categories Vegetables
Time 15m
Number Of Ingredients 7
Steps:
- 1. Heat 2 quarts water to boiling with salt added. Add in the prepared asparagus and boil for 3-5 minutes or until tender.
- 2. Drain asparagus and place in a bowl of cold water to stop the cooking. Drain after 10 minutes.
- 3. Drain asparagus on paper towels.
- 4. Mix the vinegrette ingredients....all except the egg.
- 5. Pour the vinegrette over the asparagus and top with the egg.
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