Prep 15 mins
Cook 6 mins
This marinade is a terrific way to add flavor to this delicious vegetable! From Cooking with Caprial, American Bistro Fare cookbook.
- 2 lbs asparagus, tough stems trimmed
- 2 tablespoons red wine vinegar (or try balsamic!)
- 2 shallots, chopped (or 1/4 cup scallions)
- 4 garlic cloves, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon orange juice concentrate
- 1 tablespoon whole grain mustard
- 1⁄3 cup olive oil, extra virgin
- salt and black pepper
- Bring 2 quarts of salted water to a boil in a large stockpot. Add asparagus and cook until it is crisp tender, 3 or 4 minutes, depending on the size. Drain and dip in icy cold water. Set aside.
- In a bowl combine vinegar, shallots, garlic, thyme, orange juice concentrate, and mustard. Slowly whisk in the oil to blend well. Season with salt and pepper.
- Pour mixture over asparagus. Let marinate while you light the coals or start the grill.
- To make the grilling easier, you can place the asparagus on skewers, running a skewer through each end of the spear and fitting about 5 spears on each pair of skewers. Grill the asparagus on each side just to mark it, 1 or 2 minutes per side. Remove from the grill. Serve warm or at room temperature. Or, you can just broil them till they start to brown, 3 to 4 minutes.
Our family loves asparagus and we are always searching for a new recipe. This recipe is lovely, it allows the asparagus to be the star, but the other ingredients are the supporting cast. I did not have the mustard called for so substituted regular mustard and it worked fine. I used fresh thyme out of my herb garden and it complimented the dish well.
This was a hit at my May 24 Weekend bbq! I didn't have whole grain mustard so I used regular. I didn't have fresh thyme, so I used dryed and only about 1 teaspoon. They were so tasty even the next day when they were cold. Yes, I did have left overs but thats because I made a lot more. LOL!
Mmmm- we loved this. Still nice and crispy but with wonderful flavour baked in instead of just drizzled over top. I used lemon juice as my family prefers that citrus with vegies. This was easy enough for a weeknight meal and special enough for guests.