Thyme Marinated Grilled Asparagus

Submitted by Sharon123

"This marinade is a terrific way to add flavor to this delicious vegetable! From Cooking with Caprial, American Bistro Fare cookbook."

 

• Ready In: 21mins
• Ingredients: 9
• Serves: 6

ingredients

• 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

directions

1. 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.
2. 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.
3. Pour mixture over asparagus. Let marinate while you light the coals or start the grill.
4. 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.

Reviews

[morgainegeiser]

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.

 

[icnangel9]

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!

 

[Debi9400]

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.

 

[Sageca]

I marinated them for about 1 hour; them grilled them with the rest of my meal.They were terrific! I made them for WT3; great recipe; thanks for posting. Rita

 

[Debber]

I'm hooked! This was SO good, and added SO much to our little French Dinner tonight (fish and risotto too). Here's what I did that was different from what you posted: we had lemonade made, so I used that instead of o.j., and I ALMOST forgot to add the olive oil....but remembered in time to slosh it over the 'sparrowgrass right before I broiled it. Didn't seem to affect the flavor at all. Oh, and I used dried thyme, as mine in the herb garden isn't very big yet. I can't wait to have the leftovers for lunch tomorrow. Mmm! Accidentally started to sprinkle on Parmesan (see it in the photo), then realized it was for the OTHER recipe I'd made! Well, duh. KEEPER!!!! *Made for ZWT 3 French Region*