I am preparing these for a holiday meal, so I tasted tested first. I love grilled asparagus, so I made the recipe two ways, the first as it is written, the second with roasted asparagus and red pepper. The roasted is the way to go! We also added garlic to the marinade. My friend also suggested using both green and white asparagus for color. Easy and delicious.
Marinated Asparagus Bundles
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Thin asparagus spears work best in this elegant side dish.
Yield: 10 servings
More From Cooking Light
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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
Marinated Asparagus Bundles Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Marinate
- OCCASION: Spring, Weddings, Mother's Day, Passover, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables