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.