by Melissa Elkins, Co-op Admin Team (and former Sassy Sampler blogger)
This zesty dish is perfect for our short but satisfying asparagus season.
Zesty Marinated Asparagus
- ¾ cup balsamic vinegar
- 1 garlic clove, minced
- 1 tablespoon Dijon or stone ground mustard
- ¾ cup extra virgin olive oil
- 2 pounds fresh asparagus, trimmed and cut into 2½" pieces
- 2 teaspoons grated lemon zest
- ¼ cup chopped fresh parsley
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
METHOD for the BALSAMIC VINAIGRETTE
- Combine the vinegar, garlic and mustard in a bowl with a whisk. Add a pinch of sea salt and whisk.
- In a steady, slow stream add olive oil to the mixture, whisking constantly. Set aside and proceed with recipe.
- Bring a large pot of water to a boil. Blanch asparagus just until tender and
bright green, about 1 minute.
- Plunge asparagus into a bowl of ice-cold water to halt the cooking process.
- Drain asparagus and place in a large resealable plastic bag (or leak-proof container).
- Pour in vinaigrette and seal bag. Mix asparagus with vinaigrette thoroughly.
- Refrigerate at least 3 hours (or overnight), turning bag occasionally.
- Just before serving, drain vinaigrette into a bowl.
- Arrange asparagus on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper.
- Serve reserved vinaigrette in a small dish on the side.
- Don’t leave out the parsley and lemon zest—they add the extra “zesty” to the dish.
You can also make this with store-bought balsamic vinaigrette—use 1½ cups.