If you love asparagus like I do, then you need to try this refreshing recipe for Cold Marinated Lemon Asparagus with Scallions. I always look forward to asparagus season. Seeing those fresh bunches of asparagus spears in the market gets me giddy with all the recipe possibilities.
The best asparagus to select are the thinner spears since they will be more tender. The thicker spears will be tougher. This recipe is a perfect side dish to enjoy on a hot day.
This marinated lemon asparagus with scallions is a great make ahead summer dish. I like to serve it with grilled steaks or barbecued chicken.” The asparagus is delicious served cold like a nice salad. I recommend to let the asparagus sit in the marinade for at least a few hours to let all the wonderful flavors meld together and absorb. This would even be delightful to add the leftovers to a pasta salad.
This easy to make Cold Marinated Lemon Asparagus with Scallions recipe, comments, and photo are courtesy of Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 1 pound asparagus spears, fresh
- 1/2 teaspoon salt
- 1 tablespoon Champagne vinegar
- 2 teaspoons lemon juice, fresh-squeezed
- 1/2 teaspoon Dijon mustard
- Coarse salt or sea salt and freshly-ground pepper to taste
- 3 tablespoons olive oil, extra-virgin*
- 1 tablespoon scallions (green onions), cut in an angle
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.
* Try using walnut or hazelnut oils mixed with a few drops of toasted sesame oil for a special treat.