Balsamic Marinated Asparagus

    Balsamic Marinated Asparagus


    66 people made this

    An excellent way to serve asparagus either as a side dish or as part of an antipasto. You'll need a few hours to marinate the asparagus to get the best taste.

    Serves: 4 

    • 1 kilo fresh asparagus, woody ends broken off and cut into 5cm pieces
    • 1 1/2 cups (375ml) balsamic salad dressing
    • 2 teaspoons grated lemon zest
    • 1/4 cup chopped fresh parsley
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon freshly ground black pepper

    Preparation:10min  ›  Cook:5min  ›  Extra time:3hours chilling  ›  Ready in:3hours15min 

    1. 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 bowl or container. Pour on vinaigrette and cover or seal the bowl or container. Refrigerate at least 3 hours, stirring occasionally.
    2. 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 or jug on the side.

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