- 1 Pound asparagus, bases trimmed off
- 1 Tablespoon balsamic vinegar
- 3 Tablespoons olive oil
- Lemon juice from 1 lemon
- 1 Teaspoon sugar
- 3 garlic cloves, minced
- 1/2 Tablespoon red pepper flakes
- Salt & pepper to taste
Step 1: In a large skillet, bring 2-3 inches of salted water to a boil. Place 1 pound trimmed asparagus in the water, simmer gently for 4-5 minutes until the asparagus just begins to become tender. Remove asparagus from skillet and arrange in a 9x13 glass dish.
Step 2: In a small bowl, combine 1 tablespoon balsamic vinegar, 3 tablespoons olive oil, lemon juice from one lemon, 1 teaspoon sugar, 3 cloves of minced garlic, 1/2 tablespoon red pepper flakes. Season with salt and pepper, then whisk until well-mixed.
Step 3: Pour marinade over the warm asparagus. Cover with plastic wrap and refrigerate for 8-24 hours.
Step 4: Remove from refrigerator 20 minutes before serving, as asparagus are best when served at room temperature. Enjoy!