Marinated Asparagus

Marinated Asparagus
Staff Writer
Marinated Asparagus
Holly Clegg
Marinated Asparagus

The true sign of spring in the food world is the abundance of many fresh vegetables. Asparagus is one of the quintessential spring vegetables. This cherished culinary pleasure is so flavorful that you’ll find it in all kinds of dishes.

When purchasing asparagus, examine the tips for signs of freshness, as that is the portion most likely to break or spoil. Look for tightly closed tips and stalks that are not too dry. The young asparagus have purple tips and green stems and grow thicker as they ripen. If served cold, you can cook in advance, but be sure to shock them in ice cold water to stop cooking and keep flavor and color.

My friend Holly Clegg was kind enough to share this recipe with us.

See all spring vegetable recipes.

4
Servings
121
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 pound asparagus
  • Salt and pepper, to taste
  • 2 tablespoons roasted garlic seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
  • 1/2 teaspoon grated orange zest

Directions

Preheat the oven to 400 degrees.

Trim the woody ends off the asparagus and spread the asparagus out in a single layer on a baking sheet and roast, shaking the pan occasionally, until tender, about 20-25 minutes. Remove from the oven and let cool slightly.

In a small bowl, whisk together the remaining ingredients to make the marinade. In a shallow dish or resealable plastic bag, lay out the asparagus and cover with the marinade. Serve warm or refrigerate and serve chilled.

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
7g
29%
Carbohydrate, by difference
9g
7%
Protein
3g
7%
Vitamin A, RAE
47µg
7%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
47µg
52%
Calcium, Ca
23mg
2%
Choline, total
25mg
6%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
111µg
28%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
79mg
11%
Selenium, Se
4µg
7%
Sodium, Na
368mg
25%
Water
111g
4%
Zinc, Zn
1mg
13%

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.