"Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish." — KNITMAMA
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fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 1/2 cups
balsamic vinaigrette salad dressing
grated lemon zest
chopped fresh parsley
freshly ground black pepper
I made this for Easter with ham and cheddar potatoes and everyone loved it. I just sent the recipe to two people who requested it. Don't skip the lemon zest part. It adds to the flavor and a great presentation. I let the asparagus marinate overnight as I like to do as much prep in advance as possible. I also blanched for longer than one minute...maybe 3 minutes...as my asparagus was not thin. I didn't serve the balsamic vinegar on the side. It really didn't need it. Overall, a healthy, easy low fat recipe. I'll repeat it again and again.
It was allright. Nothing you can't do with packaged Italian dressing. Also, keep in mind that two pounds of asparagus is a LOT.
This was awesome! No one in my family expected to like this, even me, but it was really great. Very different and unique. It was simple to make and looked absolutely beautiful on the platter with the lemon zest on top (for prettiest results, sprinkle lemon zest on after parsley, salt and pepper). I can't wait to serve this for my healthy-eating aunt; she'll be in Heaven!
I have never EVER liked asparagus before but decided to give it another try as I am on a hypoallergenic diet and am in need of some ideas. I used "Mama's Balsamic" dressing off this site as the marinade. It was soooo tasty. I am so glad I found this recipe. Thanks!!
Great recipe for a veggie I usually add butter, salt and pepper. I used Ken's bottled light olive oil vinagrette and added balsamic vinegar...My family thought it was a tasty take on asparagus.
I think this would have been better for me if I had used a better balsamic vinaigrette dressing? I didn't really like eating them cold, either. I gave 4 stars b/c I didn't realize how easy it was to cook asparagus perfectly! Next time I will blanch and then seal in bag with soy sauce, salt, pepper, parsley and then cook them a little in a dry pan.
This is my favorite way to cook asparagus....hands down. I have eaten it both cold, as directed, as well as grilling or roasting the asparagus after marinating it for some time. All ways are good - thanks for sharing the recipe!
I didn't eat these, my husband beat me to it. He found them marinating in the fridge and gobbled up half of them at once. I only made a half batch. He finished off the rest a few hours later. I never did add the lemon zest or salt or parsley, but I'm assuming the vinaigrette is what gives it the most flavor anyway. Gotta give these five stars because hubby loved them so much, also he said they'd be great in a bloody mary.
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Marinated Asparagus
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 247
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