April 10, 2012

Chilled Marinated Asparagus

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Spring is optimum time for asparagus. In fact, I haven’t been to an Easter celebration or spring brunch where the green spears weren’t served. I found beautiful thin stalks of asparagus at my local ShopRite and grabbed them for my Easter brunch. Rather than the usual cooked and served with classic hollandaise, I blanched, marinated and chilled for a deliciously different dish.

ShopRite 30-Minute Marinades are great for more than meats and this recipe is just one example.

Chilled Marinated Asparagus
Serves 4-6

1 pound thin asparagus stalks
1 cup ShopRite Herb and Garlic 30-Minute Marinade

Have a large flat pan for cooking the asparagus in so the spears will cook without bending or having any parts sticking out of the water.

Rinse asparagus and trim woody ends. Heat an inch of water in pan to a simmer and submerge aspargus in water for 3-4 minutes or until just tender. Immediately place in ice water to stop the cooking process. Cool cooking pan completely. Lay cooled asparagus in pan and cover with marinade. Refrigerate for 30 minutes and drain marinade. Keep cold until serving.

IMPORTANT NOTICE: As a POTLUCK<sup>TM</sup> blogger, I received the ShopRite 30 Minute Marinade from ShopRite for free.