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Spicy Marinated Asparagus

southern.chef's picture
  Fresh asparagus spears 4 Pound
  Olive oil 1 Cup (16 tbs)
  Tarragon vinegar 1⁄3 Cup (5.33 tbs)
  Chopped parsley 3 Tablespoon
  Sweet pickle relish 3 Tablespoon
  Pimiento 2 Ounce, chopped
  Chopped fresh chives 1 1⁄2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hard-cooked eggs 1 , sieved

Remove tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in boiling salted water 6 to 8 minutes or until asparagus is crisp-tender, drain.
Combine oil, vinegar, parsley, pickle relish, pimiento, chives, salt, and pepper in a jar, cover tightly, and shake vigorously.
Place asparagus in a shallow container, pour marinade over spears.
Cover and chill at least 2 hours.
Drain off marinade, arrange asparagus on a serving platter.
Garnish asparagus with sieved egg and parsley sprigs, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 148 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 15.1 mg5%

Sodium 343.2 mg14.3%

Total Carbohydrates 4 g1.2%

Dietary Fiber 0.76 g3%

Sugars 2.1 g

Protein 2 g3.4%

Vitamin A 19.6% Vitamin C 16.2%

Calcium 4% Iron 8.2%

*Based on a 2000 Calorie diet

Spicy Marinated Asparagus Recipe