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
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon rice wine vinegar*
- 1 tablespoon sherry vinegar*
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt - *
- 1/4 teaspoon red pepper
- 1 1/2 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 1/2-2 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.