This delicious and very easy-to-make Marinated Asparagus recipe is courtesy of Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Karen says, "This is a great make ahead summer dish. I like to serve it with grilled steaks or barbecued chicken."

Cold Marinated Asparagus with Lemon and Scallions Recipe

Recipe Type: Asparagus, Lemon, Vegetables
Yield: 2 servings
Prep time: 10 min
Cook time: 5 min

Ingredients:

1 pound fresh asparagus spears
1/2 teaspoon salt
1 tablespoon Champagne vinegar
2 teaspoons fresh-squeezed lemon juice
1/2 teaspoon Dijon mustard
Coarse sea salt and freshly-ground pepper to taste
3 tablespoons extra-virgin olive oil*
1 tablespoons scallions (green onions), cut on an angle

* Try using walnut or hazelnut oils mixed with a few drops of toasted sesame oil for a special treat.

Preparation:

Wash the asparagus and snap or cut off the tough ends of the asparagus. Trim ends at an angle.

In a large frying pan, add enough water to cover the asparagus. Blanch the asparagus in lightly salted (1/2 teaspoons salt) boiling water for approximately 3 to 5 minutes or until crisp-tender (when pierced with a knife, asparagus still feels slightly crisp); do not overcook. Remove from heat and refresh under cold water; drain well. Place cooked asparagus into a dish with slightly curved edges or sides.

In a small bowl, whisk together the Champagne vinegar, lemon juice, Dijon mustard, salt, and pepper; then add olive oil and whisk well. Add sliced scallions.

Spoon marinade over the warm asparagus and let marinate at room temperature until cool. When cool, cover and refrigerate until serving time.

Return to room temperature before serving.

Makes 2 servings.