Marinated Asparagus Bundles

Marinated Asparagus Bundles Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Thin asparagus spears work best in this elegant side dish.

Yield:

10 servings

Recipe from

Nutritional Information

Calories 28
Caloriesfromfat 10 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 2 g
Carbohydrate 5.6 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 51 mg
Calcium 28 mg

Ingredients

2 1/2 pounds asparagus
10 green onions
2 red bell peppers, cut into 20 strips
1 cup finely chopped onion
1 cup red wine vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Snap off tough ends of asparagus. Cover and cook in a small amount of boiling water 5 minutes or until crisp-tender. Drain and rinse under cold running water; drain well.

Trim white portion from green onions, and reserve for another use. Place green onion tops in a bowl; add boiling water to cover. Drain immediately, and rinse under cold running water.

Gather asparagus into 10 bundles, and add 2 bell pepper strips to each bundle. Tie each bundle with a green onion strip. Place bundles in a 13 x 9-inch baking dish.

Combine chopped onion and next 9 ingredients (onion through pepper) in a bowl; stir well. Pour over asparagus bundles. Cover and chill 2 to 8 hours.

To serve, remove asparagus bundles from marinade, and discard marinade. Arrange asparagus bundles on a serving platter.

Note:

Linda West Eckhardt,

April 1995
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