Asparagus is always a sure sign spring is coming – somewhere anyway, if not in the frozen North where I live. And when it’s in a bright, lemony marinade like this simple Marinated Asparagus, it just perks me up. Hello, Spring, wherever you are!!
Marinated Asparagus
It only takes a few simple ingredients and a bit of time to dress up Asparagus for a side or an appetizer. This little recipe is pretty much a go-to, a “back pocket” recipe. A little olive oil, some oregano, a pinch of red pepper and garlic, and a good squeeze of lemon.
About Marinated Asparagus:
Once you make Marinated Asparagus, you’ll start to realize that marinades like this generally follow a formula: Two parts olive oil to one part acid. That’s pretty much the standard formula for any Vinaigrette.
And while this recipe is just perfect with Asparagus, you can marinade almost any vegetable with the combo of ingredients in this recipe. (Keep in mind some vegetables take in a marinade better than others.)
Some people refer to marinated vegetables like this as “pickled” and Wikipedia agrees. The great thing is that asparagus like this will keep in the fridge for several days, although it will begin to lose it’s brigt color. Since it’s not completely covered with the brine, don’t expect it to last longer.
Making Marinated Asparagus:
You can mix up the marinade right in the bowl the asparagus will be served in or mix it in a jar and shake it up.
If it’s your first time making this recipe for marinated asparagus, you might want to use a jar, shake it, and give it a taste. Then you can easily adjust any flavors to your liking. It’s just easier to use a jar to do that.
Variations:
Get creative from there. Maybe you’d like to use a red or white wine vinegar, vary the herbs, and add a little red onion or thinly sliced green onions. A little dry mustard could add some zip.
A sprinkling of finely diced red bell pepper and celery, along with the onion, strewn across the asparagus, makes Marinated Asparagus into a Spring salad.
If you’re rushed, a prepared Vinaigrette or a home-made one you have in the fridge can sub in for the marinade. My Greek Dressing comes to mind.
Serve With:
This can go with almost any summer meal. Paired with an Egg Salad Sandwich, Marinated Asparagus makes a classic combo. I love having a back pocket idea for a barely have to cook spring or summer meal.
The Best Egg Salad Sandwich
Save Time & Money on Simple Marinated Asparagus:
Marinated Asparagus is a great way to transform a little leftover asparagus into a whole new dish. You might want to make a little extra asparagus, serve some with dinner, and marinate the rest for lunch or dinner later in the week.
Do buy Asparagus on sale & watch for the size of the bundles you find at the grocery store. Sometimes Asparagus is bundled in 12-ounce packages, other times a full pound.
Check for great prices at your big box store, and if you have an Aldi or Lidl nearby, the prices for asparagus are usually great. Don’t waste the stalks – add them to your Green Smoothies. or check Zest the lemon & dry or freeze for another time.
You might want to look at my post 25 Ways to Use Leftover Asparagus for more ideas.
Marinated Asparagus
Marinated Asparagus
A simple marinade transforms Asaparagus into a lovely side or starter.
- Yield: 4-6 servings 1x
Ingredients
- 1 pound asparagus (choose thick stalks if possible.)
- ½ lemon, juiced
- 1/4 cup olive oil
- 1 small clove garlic, crushed
- ¼ teaspoon red pepper flakes
- ½ teaspoon oregano
Instructions
Cook Asparagus until tender crisp. (my favorite method is in the microwave.) Place in bowl and run cold water over until cool, or plunge into a bowl with ice and water. Drain well.
Mix lemon juice, olive oil, garlic, red pepper flakes and oregano in a small bowl and pour over asparagus. Refrigerate from two to four hours to overnight.
Notes
- Use a small clove of garlic or the dressing will be very assertive.
- When olive oil is refrigerated, it may become thicker and hardened; simply bring up to room temperature.
