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.
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.
Time 20m Yield 4 servings Number Of Ingredients 7 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.
Time 17m Yield 6 Number Of Ingredients 9 Steps:
Gather the ingredients. In a small bowl, prepare the marinade by combining the chopped onion with the vinegar, lemon juice, mustard, and salt and pepper to taste. Whisk in the oil and set aside while you prepare the asparagus. Bring about 2 inches of water to a boil in a skillet large enough to lay asparagus flat. Add 1/2 teaspoon salt. While the water is coming to a boil, wash the asparagus in cold water. Break off the tough base of each. Remove scales if they are large or sandy. Place the spears in the boiling water. Let the water return to a boil, then simmer the asparagus gently for 5 to 7 minutes. Asparagus should be slightly crisp. Drain and place the asparagus in the dish you plan to marinate them in-an oval-shaped dish works best. Whisk the marinade and pour over warm asparagus. Allow it to marinate at room temperature until cool, then cover with plastic wrap and refrigerate. Remove asparagus from the refrigerator and return to room temperature before serving. Serve as is or, if desired, place lettuce leaves on 6 to 6 plates and top with the marinated spears.
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.
Time 20m Yield 2 Number Of Ingredients 9 Steps:
Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits. Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.
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.
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.
Yield 4 Number Of Ingredients 7 Steps:
Preheat an oven to 425 degrees F (220 degrees C). Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
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.
Number Of Ingredients 3 Steps:
Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.
Time 13m Yield 6-8 serving(s) Number Of Ingredients 6 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.
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.
Time 45m Yield Ten servings Number Of Ingredients 9 Steps:
In each of two skillets, bring one and one-half inches of salted water to a boil. Add the asparagus and cook, covered, for three to five minutes, according to doneness desired. Drain the asparagus and refresh it in ice water to stop the cooking. Drain well and place it on a flat dish. Combine the mustard, salt, pepper and vinegar in a small mixing bowl. Whisk in the olive oil until well combined. Stir in the tarragon. Pour the mixture over the asparagus, toss to coat and marinate for one-half hour or until ready to serve. Arrange the flowering kale leaves on a serving platter. Place the asparagus on top and garnish with the tomatoes. Pour any remaining marinade over it.
Time 20m Yield 4 servings. Number Of Ingredients 8 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.
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.
Time 20m Yield 8-10 servings. Number Of Ingredients 9 Steps:
Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.
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.
More about “easy marinated asparagus recipes”
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.
