This marinated asparagus recipe gets its flavor from a tangy marinade made with red onion, balsamic vinegar, lemon juice, mustard, and olive oil.
- Serves: 6 persons
- 1tablespoon red onion (finely chopped)
- 1tablespoon vinegar ( balsamic, sherry, or red wine )
- 1teaspoon lemon juice (freshly squeezed)
- ½teaspoon Dijon mustard
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 3tablespoons olive oil
- 1pound asparagus
- Optional: lettuce leaves
Step 1Gather the ingredients.
Step 2In 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.
Step 3Bring about 2 inches of water to a boil in a skillet large enough to lay asparagus flat. Add 1/2 teaspoon salt.
Step 4While 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.
Step 5Place 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.
Step 6Drain and place the asparagus in the dish you plan to marinate them in—an oval-shaped dish works best.
Step 7Whisk the marinade and pour over warm asparagus. Allow it to marinate at room temperature until cool, then cover with plastic wrap and refrigerate.
Step 8Remove 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.