Marinated Asparagus

By Diane Ott Whealy, Seed Savers Exchange co-founder

“When I had absolutely eaten enough steamed asparagus, I began looking for other options,” says Diane. “The marinated version has become an annual favorite.”

Serves 4 to 5

Ingredients

• 2 pounds fresh asparagus, trimmed
• 2 tablespoons olive oil
• ⅓ cup balsamic vinegar
• 2 tablespoons sugar
• 1 tablespoon Dijon mustard
• ½ teaspoon sea salt
• ½ teaspoon pepper, coarsely ground
• 2 garlic cloves, minced
• 1 red bell pepper
• Red pepper flakes (optional)

Preparation

Place asparagus in a large skillet with ½-inch of water. Bring to a boil.

Cover and let set for three to five minutes or until crisp-tender. Place in ice water; drain.

Put all ingredients except red bell pepper and red pepper flakes in a jar; shake until dissolved.

Lay asparagus in a shallow glass baking pan with the cut-up red pepper. Pour marinade over all ingredients and lightly toss.

Refrigerate for at least three hours. Remove spears with tongs and arrange them on a serving plate.

Sprinkle with red pepper flakes if desired.

Three Pound Coffee Can Asparagus

If this outstanding heirloom asparagus could talk, what a story it would tell!

SSE co-founders, Diane Ott Whealy and Kent Whealy, brought this variety with them when they moved to Decorah, Iowa, in 1984. Diane recounts its origin in her memoir, Gathering:

“A gentleman had sent me a three-pound Folgers coffee can full of seed. He said the plants were always grown from seed and rivaled any commercial variety, but they came to me with no name. His claim was true. These plants were eventually transplanted to a patch in front of the barn at Heritage Farm and 20 years later have developed into a magnificent bed.”

How to Grow Asparagus

Sow seeds indoors ¼” deep. Plant outdoors after danger of frost has passed but the days are still cool. Fertilize liberally for best results.

• Start Indoors: 8-12 weeks before last frost
• Germination: 20-60 Days
• Plant Outdoors: 4-6” Apart
• Light: Full Sun