Easy-Peasy Chilled Asparagus

"I make this for every special occasion.. very easy,can be made a day or two ahead. You can use any kind of bottled salad dressing,although Greek,Balsamic,and Honey Mustard work well."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Debbwl photo by Debbwl
Ready In:
25mins
Ingredients:
3
Serves:
6-8
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ingredients

  • 2 lbs asparagus
  • 12 lemon, sliced
  • 1 14 cups bottled salad dressing
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directions

  • Cut Asparagus approximately 3 inches off the ends.
  • Steam until cooked but still somewhat firm.
  • Drain water.
  • While still warm,drizzle bottle dressing over top.
  • Let it cool for a few minutes .
  • Slice lemon into thin slices.
  • Arrange Asparagus decoratively on platter with lemon slices and chopped parsley.
  • Cover with plastic wrap and chill for at least 2 hours.

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Reviews

  1. Jonathan Melendez
    I wish I would've been able to find thicker asparagus at the store, as I think this recipe would be better with thick asparagus, but all I could find was the thin ones. It turned out great either way. The dressing with the cold asparagus was spot on. Next time, I might make a bit of hollandaise for dipping as that would be delicious!
     
  2. ladyfingers
    Make-ahead vegetable recipes are so handy, and I've often wondered how to do that with asparagus. Thanks to Messy Kitchen Maid, I've found the answer! Per her suggestion, I used Greek dressing, and it is a very nice flavor combination. Lemon and parsley make an attractive presentation. Best of all, it's so easy. Nice to make as a quick meal for yourself (I like to snack on stuff like this) or bigger crowds.
     
  3. Debbwl
    Perfect! This is just the easiest and quickest way to make asparagus for any kind of a get-together. Made as written using Italian and must say it was thoroughly enjoyed by everyone. Thanks for the post.
     
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RECIPE SUBMITTED BY

I live in the best part of New Jersey,the Jersey Shore!. We cook a lot of seafood down here !. I started cooking from age 10,actually I made my first Turkey at 13 ,which aside from the fact I left the giblets in ,was pretty good!. I'm happily divorced and have a huge wonderful family!! I'm Blessed!
 
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