This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 3 hr

Zesty Marinated Asparagus

Read Reviews (48)

"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

Ingredients Edit and Save

Watch video tips and tricks

How to Cook Asparagus

Pan-Fried Asparagus

How to Make Asparagus Pie

Roasted Asparagus with Prosciutto & Poached Egg

Grilled Asparagus

Baked Asparagus with Balsamic Butter Sauce

Asparagus Soufflé

Asparagus with Ham and Lemon

Sautéed Garlic Asparagus

Freshly Ground vs. Pre-Ground Pepper

Types of Salt

Original recipe makes 4 servings Change Servings

2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 1/2 cups balsamic vinaigrette salad dressing
2 teaspoons grated lemon zest

1/4 cup chopped fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Check All Add to Shopping List

Directions

Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

Kitchen-Friendly View

PREP 30 mins
COOK 5 mins
READY IN 3 hrs

ADVERTISE WITH US

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.

—HALANNIE

See full review »

Most Helpful Critical Review

Sep 27, 2004

It was allright. Nothing you can't do with packaged Italian dressing. Also, keep in mind that two pounds of asparagus is a LOT.

—COASTERBRAKE

See full review »

61 Ratings

See other versions of this recipe!

Aug 27, 2003

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!

—taramclarty

See full review »

Jun 02, 2009

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!!

—SILVERAIN54

See full review »

Apr 10, 2003

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.

—QUEENOFCOOKING

See full review »

Mar 02, 2011

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.

—Kitten

See full review »

Jan 03, 2007

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!

—Chikee

See full review »

Mar 24, 2005

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.

—MARMARL

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Asian Marinated Asparagus

Roasted Asparagus with Shallots

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette

Asparagus Oregenato

Asparagus Stir-Fry

Stir Fried Asparagus

Drunken Grilled Asparagus

Divine Asparagus

Baked Asparagus with Balsamic Butter Sauce

Asparagus Parmesan

ADVERTISE WITH US

Nutrition

Calories
317 kcal
16%

Carbohydrates
18 g
6%

Cholesterol
0 mg
0%

Fat
27.5 g
42%

Fiber
4.4 g
18%

Protein
5.1 g
10%

Sodium
1783 mg
71%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zesty Marinated Asparagus

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 317
Calories from Fat: 247

% Daily Value *
Total Fat 27.5g 42 %
Saturated Fat 3.1g 16 %
Cholesterol 0mg 0 %
Sodium 1783mg 71 %
** Potassium 483mg 14 %
Total Carbohydrates 18g 6 %
Dietary Fiber 4.4g 18 %
Protein 5.1g 10 %
Sugars 5.7g
** Vitamin A 47 %
** Vitamin C 37 %
** Calcium 7 %
** Iron 22 %
** Thiamin 26 %
** Niacin 25 %
** Vitamin B6 10 %
** Magnesium 11 %
** Folate 172 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.