This zesty marinated asparagus is a very flavorful side dish to serve year round. You can roast it during the cooler months or grill it during the warmer ones. As a bonus, it is extremely healthy 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.
- Asparagus is quick cooking, whether by roasting, sautéing or grilling.
- Although many may feel that asparagus has a strong taste, its flavor is enhanced by the ingredients it is paired with. The marinade in this recipe has a citrusy, seasoned flavor and the asparagus absorbs it well.
- When choosing asparagus, the thinner stalks will be more tender with a milder flavor and the thicker stalks taste a bit stronger. The thicker asparagus 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 marinade, you can substitute balsamic vinegar, red or white wine vinegar for the rice wine and sherry vinegars.
- Add more garlic or red pepper if you like a stronger flavor.
Some other delicious flavor combinations for the asparagus that would be great to try: cayenne and lime, sesame oil and ginger. Dijon mustard is also an option.
Asparagus is considered a semi-hard vegetable so it is recommended to marinate up to a few hours. Any longer than that and they may turn soft and mushy on the grill.
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.
Step by Step Directions
- Combine marinade ingredients in a cup and stir well.
- Wash and lightly dry asparagus. Snap off the bottom few inches 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 of asparagus or are in a hurry, you can lay them out on a cutting board and cut off ⅓ at the bottom. That should remove most of the woody stem quickly.
- Place asparagus in a plastic storage bag and pour marinade over them. Refrigerate for at least an hour, up to three hours for most flavor.
- Drain the marinade 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, preheat the grill to medium temperature. Cook for about 5-10 minutes or until tender.
- Using thicker asparagus is 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 the asparagus, 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.
Try some of these delicious vegetable recipes:Print
Marinated asparagus are a delicious, low carb side dish to serve any night of the week. Lemons and herbs give them a zesty flavor and they are perfect on the grill.
- 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 pounds asparagus, washed, trimmed **
- Combine marinade ingredients and stir well.
- Trim asparagus by bending each spear and snapping off the bottom where it naturally breaks off.*
- Place asparagus in plastic bag and pour marinade into bag. Place 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 5 minutes, turn the asparagus and grill another 5 minutes or until they are fork tender but not overly charred.**
*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.
**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 tablespoons of olive oil for the entire recipe. When I drained all the marinade, that is what I measured remained on the asparagus.
Keywords: Vegetables, Grilled, Roasted, Low Carb, Keto