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Recipe: Marinated Asparagus

A pile of asparagus lies on a wooden surface

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


  • 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)


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.