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

Thin asparagus spears work best in this elegant side dish.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

moarinternets's Review

April 25, 2014

KabajM5's Review

November 26, 2013
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.

kristen12345's Review

March 24, 2013

mimi96's Review

June 21, 2010
I thought the basic idea was great but...using the scallion greens was not easy (broke if they weren't strong enough) and the marinade could have been better. My daughter and I removed some of the vinegar and just threw in 7 Seas to improve the flavor. Beautiful presention.