Zesty Marinated Asparagus

Zesty Marinated Asparagus

51
KNITMAMA 0

"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."

Ingredients 3 h {{adjustedServings}} servings 317 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1783 mg
  • 71%

Based on a 2,000 calorie diet

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Directions

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  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 large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag 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 on the side.
Tips & Tricks
Chef John's Asparagus Tart

A tasty pastry boat floats your baked asparagus on a sea of deliciousness.

Grilled Asparagus

Make the perfect spring side dish with grilled asparagus.

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Reviews 51

  1. 67 Ratings

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HALANNIE
3/28/2005

I made this for Easter with ham and cheddar potatoes and everyone loved it. I just sent the recipe to two people who requested it. Don't skip the lemon zest part. It adds to the flavor and a great presentation. I let the asparagus marinate overnight as I like to do as much prep in advance as possible. I also blanched for longer than one minute...maybe 3 minutes...as my asparagus was not thin. I didn't serve the balsamic vinegar on the side. It really didn't need it. Overall, a healthy, easy low fat recipe. I'll repeat it again and again.

taramclarty
8/27/2003

This was awesome! No one in my family expected to like this, even me, but it was really great. Very different and unique. It was simple to make and looked absolutely beautiful on the platter with the lemon zest on top (for prettiest results, sprinkle lemon zest on after parsley, salt and pepper). I can't wait to serve this for my healthy-eating aunt; she'll be in Heaven!

COASTERBRAKE
9/27/2004

It was allright. Nothing you can't do with packaged Italian dressing. Also, keep in mind that two pounds of asparagus is a LOT.