Marinated Asparagus
2018-03-10 15:20:46
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Nutrition Facts
Serving Size
505g
Amount Per Serving
Calories 294
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 366mg
15%
Total Carbohydrates 87g
29%
Dietary Fiber 47g
186%
Sugars 28g
Protein 8g
Vitamin A
10%
Vitamin C
886%
Calcium
70%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- Zest of l lemon
- Salt and ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Set a bowl of ice water next to the stove. Add the asparagus to the boiling water and blanch for 3 to 4 minutes or until just tender. Remove from the pot and set in the ice water just until cool. Drain well in a shallow dish, combine the garlic, vinegar, worcestershire, rosemary, thyme, oregano and zest. Season with salt and pepper, then add the asparagus. Toss to coat and marinate for 2 hours.
Notes
- An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
- Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
- Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
- The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
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