Marinated Asparagus Bundles

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Thin asparagus spears work best in this elegant side dish.

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 10%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 2g
  • Carbohydrate: 5.6g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 51mg
  • Calcium: 28mg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, remove asparagus bundles from marinade, and discard marinade. Arrange asparagus bundles on a serving platter.
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