Recipe by SueVM
This is my MIL recipe for marinated asparagus that she served each year at Passover. I now make it often as a side dish to our main course, and although hubby had it a lot growing up he still loves it. Update: This recipe can be served hot or cold.
Top Review by IngridH
This was alright, but we weren't wowed by it. I used sherry vinegar, olive oil, and added fresh chopped thyme to the marinade. I think there should be some onion or shallot in the marinade, I think that was the flavor we were missing. We served this cold, along with a steak sandwich and fries. I really liked how easy this was to put together. I made the marinade in a zip top bag, then added the drained aspagagus, and tossed in the refrigerator. This would be agreat dish to take to a BBQ or picnic, since it is made ahead, and can sit out without going bad. Thanks for posting. Made for ZWT5 by one of the Cooks with Dirty Faces.
- 1 lb asparagus
- 1⁄4 cup olive oil or 1⁄4 cup vegetable oil
- 2 tablespoons white vinegar
- 1 (2 ounce) jar chopped pimiento, drained
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1⁄2 teaspoon fresh black pepper
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon fresh garlic, chopped
Directions See How It's Made
- In a large pot bring 1 inch of water to a boil over medium-high heat.
- Add asparagus, laying them flat, and simmer about 5 minutes or until crisp tender. Remove the asparagus and run them under cold water to stop the cooking process.
- Drain and place the asparagus in a shallow serving dish.
- In a glass jar combine oil, vinegar, pimientos, parsley flakes, salt, black pepper, dry mustard and garlic.
- Cover tightly and shake until well combined, pour over the asparagus and refrigerate at least 24 hours before serving.