This marinated asparagus is a very flavorful side dish to serve year round. You can cook on the stovetop, roast it in the oven during the cooler months or grill it during the warmer ones. As a bonus, it is extremely nutritious and adapts well to many different seasonings.
Why this recipe is just so good....
- According to Healthline, asparagus is nutrient dense and filled with antioxidants and is very low calorie. You can feel good about eating this keto approved healthy vegetable as often as you'd like.
- It is also quick cooking, whether by roasting, sautéing or grilling. Two delicious recipes to try is my Roasted asparagus and carrots with herb sauce and Pan Seared Asparagus.
- Although many may feel that asparagus has a strong taste, its flavor is enhanced by the ingredients it is paired with. The zesty marinade has a citrusy, seasoned flavor and the asparagus absorbs it well.
- Marinating vegetables will encourage even those who don't love veggies to try them! My marinated broccoli and marinated mushroom salad would be great recipes to try.
Ingredients
You will need the following ingredients to make this marinated asparagus:
- Fresh asparagus spears
- fresh lemon juice
- sherry vinegar
- rice vinegar
- extra virgin olive oil
- garlic powder or garlic cloves
- onion powder
- salt - * I used a McCormick brand seasoning that combines these spices
- red pepper flakes
- fresh herbs of choice
- salt and black pepper to taste
Ingredient Notes/Substitutions
- When choosing asparagus, the thinner spears will be more tender with a milder flavor and the thicker stalks taste a bit stronger. The thicker spears may also be better for outdoor grilling since they are less likely to fall through the grates.
- Use fresh lemon juice for the best citrus flavor in the marinade.
- The recipe uses a combination of fresh and dried herbs. You can use either or both as you prefer.
- For the asparagus marinade in this recipe, you can substitute balsamic vinegar, red or white wine vinegar for the rice wine and sherry vinegars.
- Add more garlic or red pepper flakes if you like a spicy flavor.
How long does asparagus last in the refrigerator?
The fresh spears of asparagus should last about 3 days in the refrigerator before it starts to deteriorate. To keep it as fresh as possible:
When you get them home, store in the refrigerator. One way to keep them fresh is by cutting off the bottom inch of the spear and keep upright in a large cup or jar with 2 inches of cold water. You could also wrap a damp paper towel around the bottom spears and store in the vegetable drawer. Keep separate from other vegetables or fruits. Some give off a gas that will make them spoil more quickly.
How to cook asparagus
- Combine ingredients in a cup and stir well.
- Wash and pat dry asparagus with paper towel. Snap off the bottom few inches of the tough ends of the stalk. When you lightly bend the asparagus, it will naturally break off the woody piece on the bottom. It may seem wasteful, but the bottom part is chewier and not as flavorful.
- If you have a large amount or are in a hurry, you can lay them out on a cutting board and cut off â…“ at the bottom. That will remove most of the woody stem quickly.
- Place asparagus in a plastic storage bag or shallow glass dish and pour marinade over them. Refrigerate for at least an hour, up to three hours for most flavor.
- Drain, pat dry with a paper towel and place asparagus on indoor grill pan lightly sprayed with olive oil nonstick spray. The stovetop flame should be set to medium high heat.
- Let them cook a few minutes and turn to continue grilling until asparagus are tender, about 5-10 minutes.
- On an outdoor grill, wipe the grates with a lightly oiled paper towel to prevent the vegetables from sticking.
- Preheat the grill to medium temperature. The grilled asparagus will cook in about 5-10 minutes or until tender.
- If you don't have a stovetop grill, use a large skillet sprayed with non-stick cooking spray.
Cooking Tips
- Thicker stalks are preferable for the outdoor grill since there is less chance of them getting too charred.
- If you are using an outdoor grill and the asparagus are on the thinner side, place them horizontally across the grates so they don't fall through.
- To roast, preheat oven to 400° and lightly spray a baking sheet. Spread out the drained asparagus and bake for about 10 minutes and check for doneness. They should easily cut through with a knife and fork and be tender but not too soft.
- Serve the marinated asparagus warm or at room temperature.
Frequently Asked Questions
How to roast asparagus?
To roast asparagus, preheat oven to 400°F. Lightly spray a baking sheet and place asparagus on pan and bake for about 10 minutes, turning halfway through.
Should I blanch asparagus before roasting?
No, there is no need to blanch the asparagus. Roasting softer veggies like asparagus, tomato, broccoli and cauliflower don't take very long to cook so blanching (pre-cooking in simmering water) is not necessary.
Can you marinate asparagus overnight?
No, it is considered a softer vegetable so I would recommend to marinate up to a few hours. Any longer than that and they may turn soft and mushy on the grill or in the oven.
Can I reuse the marinade for other dishes?
According to FoodSafety.gov, marinades should only be used once and then discarded unless they are boiled first. This is to prevent any food borne illness due to cross contamination. Personally, I have never reused any marinades, it's just not worth the risk to me.
Storage and Reheating
- If you are not using the asparagus right away, place them upright in a cup or jar with a few inches of water and keep in the refrigerator. After a day or two, cut off the bottom inch of the asparagus and refresh the water and put back in the refrigerator. They should be eaten within 4-5 days.
- Store any leftovers in an airtight container in the refrigerator for 2-3 days. You can reheat them in a large skillet on low-medium heat for 2-3 minutes until hot. Or don't reheat and put them in a salad. I don't suggest freezing since they will get mushy, unless you plan to put them in a soup.
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Try some of these delicious vegetable recipes:
PrintMarinated Asparagus
- Prep Time: 10 minutes
- Marinate: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grill
- Cuisine: American
Description
Marinated asparagus are a delicious side dish to serve any night of the week. Lemons and herbs give them a zesty flavor and they are perfect on the stovetop, grill or in the oven.
Ingredients
- ½ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon rice wine vinegar*
- 1 tablespoon sherry vinegar*
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt - *
- ¼ teaspoon red pepper
- 1 ½ pound of fresh asparagus, washed, trimmed **
Instructions
- Combine marinade ingredients and stir well.
- Trim asparagus by bending each spear and snapping off the bottom where it naturally breaks off.*
- Place them in plastic bag and pour marinade into bag. Keep in refrigerator for at least 3o minutes, up to 3 hours.
- Drain marinade. Heat the indoor grill pan or outdoor grill to medium high heat.
- Grill for 3- 5 minutes, turn the asparagus and grill another 5 minutes or until they are fork tender but not overly charred.**
Notes
*You can substitute any type of vinegar that you prefer.  If you substitute the rice and/or sherry vinegar for white or red wine vinegar, you may want to add just a pinch of sugar since they are a tiny bit sweeter.
* I used an all purpose seasoning blend by McCormick that combines salt, pepper, onion and garlic powder.
**Trim the asparagus where the woody stalk naturally breaks, approximately 1 ½-2 inches from the bottom.
***To roast asparagus, preheat oven to 400°F. Lightly spray a baking sheet and place asparagus on pan and bake for about 10 minutes, turning halfway through.
****Note-the nutrition info is adjusted to include 2 teaspoons of olive oil for the entire recipe. When I drained all the marinade, most of it was in the measuring cup.
Lise Gray says
just a question, I bought a bunch of asparagus, and I put all of them in oil. Do you think if I rinse 1/2 of them off with water and store them till the next day... ( I changed my mind! so much asparagus... what was I thinking??) and put the asparagus in a bowl of water. for tomorrow night they'll stay fresh anyway? ugh... what a dope.
Deb Belsha says
I may not understand why you put them in oil. But I would rinsing them a few times, trimming off the bottom inch of the spears. Store in the fridge in a bowl or cup of water about 1/3 of the way up the stalk. Hope this helps
Grace says
I just made this 2 nights ago and it was very much enjoyed by me and my husband alongside steak and au gratin potatoes! The vinegars I had on hand were regular white and red wine. It turned out well. I will definitely be using this marinade again for asparagus and probably other vegetables as well. Thank you!
Deb Belsha says
So glad you like it..one of our favorites for vegetables too!
Jean says
Can I thaw frozen asparagus and put it in the marinade overnight and serve.
Deb Belsha says
If you are cooking frozen vegetables, it's best to not thaw them first since they may get soggy. I would make up a half or even quarter recipe of the marinade, brush over the frozen asparagus on a baking sheet and roast in a 400°F oven for about 15 minutes. Baste with more marinade halfway through cooking.
meg says
So easy! can't wait to try it.
Donna says
Loved it!! You always have the best tips also
Deb Belsha says
So glad you liked it!
Peggy Hubbard says
Perfect! My go-to recipe for asparagus.
Deb Belsha says
So glad you liked it!
Kalyn Belsha says
Love this summer recipe, especially with extra lemon juice 🙂