Marinated Asparagus recipe
Marinated Asparagus recipe

Marinated Asparagus

by Tori Avey on Jul 2, 2015

Jump to Recipe
Course
Side Dish

Ingredients

  • 1 ½ lbs asparagus, stems peeled and trimmed
  • 2 tbsp red wine vinegar
  • ½ cup olive oil
  • Pinch of fresh thyme
  • Pinch of chopped fresh parsley
  • 1 egg hard cooked and chopped
  • ½ small red onion, finely chopped
  • 1 tbsp fine capers, drained
  • Salt and freshly ground white pepper

Instructions

  1. Wash the asparagus and trim the tough ends of the stalks. In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the asparagus in the water and cook until just tender, 2-3 minutes.
  2. Drain asparagus. Add enough cold water to cover the asparagus. Let stand about 5 minutes, until the asparagus is cool.
  3. Drain again and pat the asparagus dry with paper towels. In a medium-size mixing bowl, whisk together the vinegar, oil, thyme, parsley, egg, onion, and capers, and salt and pepper to taste.
  4. Place the asparagus on a serving platter. Pour the vinaigrette evenly over the asparagus. Let the asparagus marinate in the dressing for a few minutes (optional). Garnish with additional chopped egg and parsley, if desired. Serve at room temperature.
Photo of Tori Avey

About the Author
Tori Avey

Read More

Thomas Jefferson's Monticello Gardens
Story

Thomas Jefferson, Asparagus and American Independence

Jefferson reserved a special place at his Monticello garden for asparagus - it was one of the few vegetables for which he documented a cultivation technique.

Read More

Leave a Comment