Catherines Marinated Asparagus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED MARINATED ASPARAGUS



Grilled Marinated Asparagus image

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

3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon soy sauce
1/8 teaspoon pepper
1 pound fresh asparagus, trimmed

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

ZESTY MARINATED ASPARAGUS



Zesty Marinated Asparagus image

Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.

Provided by KNITMAMA

Categories     Side Dish     Vegetables     Asparagus

Time 3h

Yield 4

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 ½ cups balsamic vinaigrette salad dressing
2 teaspoons grated lemon zest
¼ cup chopped fresh parsley
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g

CHILLED MARINATED ASPARAGUS



Chilled Marinated Asparagus image

"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

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

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



Marinated Asparagus image

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

1 1/2 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 dash cayenne pepper
1 teaspoon Dijon mustard
1 -2 garlic clove, minced
3 tablespoons olive oil
1 lb fresh asparagus
pimento strips (to garnish) (optional) or diced tomato (to garnish) (optional)

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.

CITRUS-OIL-MARINATED SPRING VEGETABLES



Citrus-Oil-Marinated Spring Vegetables image

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

1 cup shelled fava beans (from about 1¼ lb. pods)
8 oz. asparagus, woody ends trimmed, cut on a diagonal into 1" pieces
5 oz. frozen shelled edamame or 10 oz. edamame pods, shelled (about 1 cup)
4 oz. French green beans, trimmed, cut into 1" pieces
2 lemons
1 orange
2 cups extra-virgin olive oil
5 garlic cloves, thinly sliced
4 sprigs thyme
2 sprigs rosemary
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt
1 Tbsp. fennel seeds, lightly crushed
1 tsp. crushed red pepper flakes
1 tsp. sugar

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.

WW ASIAN MARINATED ASPARAGUS - 1 PT.



Ww Asian Marinated Asparagus - 1 Pt. image

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

1 lb asparagus spear
2 tablespoons water
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce (I use lite)
2 teaspoons gingerroot, chopped
1 teaspoon sesame oil

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.

MARINATED ASPARAGUS



Marinated Asparagus image

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

1 1/2 lb asparagus, trimmed
2 Tbsp red wine vinegar
1/2 c vegetable oil
1 tsp thyme
1 tsp parsley
1 hard boiled egg, diced
1/4 c red onion diced

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.

MARINATED ASPARAGUS SALAD



Marinated Asparagus Salad image

A no-fuss side dish is great when entertaining. The asparagus is cooked and chilled in advance, then stands at room temperature in the marinade while I visit and prepare the rest of the meal. -Janice Connelley, Spring Creek, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed
3/4 cup vegetable oil
1/2 cup white wine vinegar
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
4 green onions, chopped

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.

Nutrition Facts : Calories 164 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

EASY MARINATED ASPARAGUS



Easy Marinated Asparagus image

Great as a Christmas table addition or when you have an ample supply of asparagus. Make ahead and allow to chill in the refrigerator. Prep time does not include chill time.

Provided by An_Net

Categories     Vegetable

Time 13m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 kg fresh asparagus
3/4 cup olive oil
1 tablespoon sugar
1/2 cup white balsamic vinegar
4 garlic cloves, minced
1 teaspoon red pepper flakes

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.

MARINATED GRILLED ASPARAGUS



Marinated Grilled Asparagus image

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

1 lb fresh asparagus
3 tablespoons lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1 1/2 teaspoons dill weed
salt, to taste
fresh ground pepper, to taste
red bell pepper (optional)
lemon slice (optional)

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

CATHERINE'S MARINATED ASPARAGUS



CATHERINE'S MARINATED ASPARAGUS image

Number Of Ingredients 8

1 lb asparagus
Marinade:
2 tbsp. sesame oil
3 tbsp. vegetable oil
1 clove garlic, minced
1 tsp soya sauce
3/4 cup rice vinegar
2 tbsp. minced ginger

Steps:

  • Cook asparagus until tender then blanch in ice cold water. Dry on paper towels. Prepare marinade; pour over asparagus and refrigerate overnight. Simmer rice vinegar and ginger until 50% reduced. Add 2 tbsp. sugar. Cool. Pour over asparagus about two hours before serving. (If longer, the taste will not be affected, but the asparagus goes a little pale and funny looking)

More about "catherines marinated asparagus recipes"

MARINATED ASPARAGUS RECIPE - CHATELAINE
marinated-asparagus-recipe-chatelaine image
PEEL bottom third of asparagus stalks. Boil until tender-crisp, about 3 min. Drain and rinse with cold water. Pat dry with paper towels. WHISK soy sauce, rice vinegar, canola oil, ginger, garlic ...
From chatelaine.com
See details


RECIPE OF THE DAY: BALSAMIC-MARINATED ASPARAGUS - THE …
recipe-of-the-day-balsamic-marinated-asparagus-the image
2021-03-04 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 …
From thedailymeal.com
See details


MARINATED ASPARAGUS SALAD RECIPE | EPICURIOUS
2011-12-14 Two 0.7-ounce packages Italian salad dressing mix, prepared according to package directions. Drain the asparagus and layer it in a shallow glass dish. Sprinkle each layer with …
From epicurious.com
See details


ZESTY MARINATED ASPARAGUS RECIPE | ALLRECIPES
Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.
From test.element.allrecipes.com
See details


MARINATED GRILLED ASPARAGUS RECIPE - MSN.COM
2022-10-31 Instructions. Chop or crush the garlic, and mix the ingredients for the marinade together. Clean the asparagus and trim off the ends and place the asparagus into a bowl. …
From msn.com
See details


MARINATED ASPARAGUS RECIPE - SPRY LIVING
Instructions. In small bowl, whisk together all ingredients except asparagus. In shallow dish or resealable plastic bag, lay asparagus and cover with marinade. Refrigerate in marinade to …
From spryliving.com
See details


MARTHA STAMPS’ MARINATED ASPARAGUS – P. ALLEN SMITH
2015-04-26 Instructions. Bring the salted water to a boil (salt not only flavors the asparagus, it enhances the bright green color). Add the asparagus and cook for just 1 to 2 minutes. Drain …
From pallensmith.com
See details


MARINATED ASPARAGUS RECIPE | MYRECIPES
Snap off tough ends of asparagus, and cook asparagus in boiling water to cover 3 minutes or until asparagus is crisp-tender; drain. Plunge asparagus into ice water to stop the cooking …
From myrecipes.com
See details


BURRATA WITH ROASTED AND MARINATED ASPARAGUS | CIAO ITALIA
Directions. Preheat the oven to 350°F. Mix the marinade ingredients together in a rectangular glass dish and set aside. Toss the spears in olive oil and salt and arrange on a baking sheet.
From ciaoitalia.com
See details


Related Search