Total Time
3hrs 5mins
Prep 3 hrs
Cook 5 mins

Makes for a pretty presentation. Prep time includes marinating time.

Ingredients Nutrition

Directions

  1. Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Arrange asparagus in a steaming basket. Cover and cook over boiling water 5 minutes or until crisp-tender; drain.
  2. Combine wine vinegar, lemon juice salt, sugar, black pepper, cayenne and Dijon mustard stirring well. Gradually add oil, whisking until emulisfied.
  3. Place asparagus in a 12 x 8 x 2-inch baking dish; add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus.
  4. Arrange on a serving platter; garnish with pimiento strips or tomatoes if desired.
Most Helpful

5 5

This is a delicious marinade. I pretty much follow the recipe exactly, although I sometimes substitute white wine for the red wine vinegar. I also add thinly sliced red onion and capers. It's been frequently used and loved, and I apologize for waiting so long to review it!