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Marinated Asparagus

(1 Votes)
SERVES
3
COOK TIME
5 Min

This recipe (that I first tried with some of that great Michigan asparagus) is now being done at buffets all around the country. Now you can do it, too.

What You'll Need

  • 1 pound asparagus, lightly cooked (still crunchy), drained
  • 1/4 cup vegetable oil
  • 2 tablespoons white vinegar
  • 1 jar (2 ounces) chopped pimientos, drained (2 tablespoons)
  • 1/2 teaspoon chopped garlic
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon mustard powder

What to Do

  1. Place the cooked asparagus in a shallow serving dish.

  2. Combine the marinade ingredients: the vegetable oil, white vinegar, chopped pimientos, garlic, parsley flakes, salt, pepper, and mustard powder, in a jar or other leak-proof container; cover tightly and shake well. Pour over the asparagus, cover, and chill for at least 4 hours before serving.


Notes

You can enjoy this even after asparagus season by using canned or frozen asparagus (and you don't even have to cook those first). And you can make it even easier by using 1/2 cup of a bottled Italian dressing instead of making this marinade from scratch.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this for family and friends for a picnic I went to; went over really well. Everyone raved about it. To make the asparagus go further, I added various fresh vegetables to the mix. Another great thing I have done with this is: first omit cooking the asparagus, then I either saut the vegetables in a skillet on the stove or I cooked them on a grill until crisp-tender.

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