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Ingredients. Asparagus: Wash asparagus and snap off the woody ends of the asparagus stalks.; Asparagus Marinade enhances the flavor of the asparagus. All you need is olive oil, balsamic vinegar, minced garlic, salt, and pepper. How to Grill Asparagus. Marinate the Asparagus: Season the asparagus with the marinade ingredients in a large dish.Toss with your hands so the spears are fully coated.

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Steam for 5-10 minutes until al dente and bright green (do not over cook). Stop cooking by submerging in ice water or running cold water over the asparagus. Set aside to cool or place in the refrigerator if serving later. Meanwhile, combine remaining ingredients in a medium mason jar with a lid and shake well to combine.

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Refrigerate until cool. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water. Place asparagus in a large resealable plastic bag; add marinade.

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Prepare the marinade. Mix up the marinade ingredients in a small bowl or small mason jar, and pour it over the trimmed asparagus. Step 2. Marinate the asparagus. Let the asparagus marinate for at least 30 minutes at room temperature or overnight in the refrigerator. Step 3.

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Instructions. In a small bowl, whisk together all ingredients except asparagus. In a shallow dish or a resealable plastic bag, lay asparagus and cover with marinade. Refrigerate in the marinade to serve cold or serve with marinade for a vegetable side.

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Steps to Make It. Gather the ingredients. In a small bowl, prepare the marinade by combining the chopped onion with the vinegar, lemon juice, mustard, and salt and pepper to taste. Whisk in the oil and set aside while you prepare the asparagus. Bring about 2 inches of water to a boil in a skillet large enough to lay asparagus flat.

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In a small mixing bowl, combine the olive oil, vinegar, lemon juice, seasoning mixes, garlic, green onions and hot sauce, if using. Whisk the ingredients together, then set aside. Season with additional salt if needed. Rinse the asparagus under cold water. Remove the tough ends from each stalk.

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Make the marinade. The first step is to find a baking dish that's large enough for the asparagus to lay flat. I usually use a 9 inch x 13 inch baking dish. Then make the marinade in that dish by combining 3 Tablespoons olive oil, 2 Tablespoons of lemon juice, two cloves of minced garlic, 1 teaspoon salt and 1/2 teaspoon ground black pepper.

Roasted Asparagus

Step 2: In a small bowl, combine juice from one lemon, 3 cloves minced garlic, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 tablespoon red pepper flakes and 1 teaspoon sugar. Season with salt and pepper, then whisk until well-mixed. Step 3: Pour marinade over the warm asparagus. Cover with plastic wrap and refrigerate for at.

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4. Quick Sesame Marinated Asparagus. Quick Sesame Marinated Asparagus is a fresh and flavorful recipe that takes less than 30 minutes to make. The Asian-inspired sesame vinaigrette complements the asparagus without overpowering it. It is a great option for a gluten-free, nut-free, soy-free, and vegan diet.

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Drain. Lay asparagus in a 13″ by 9″ baking dish. In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes. Pour over asparagus. Cover dish with plastic wrap and place in the refrigerator. Chill for about 8 hours. Using tongs, remove asparagus from marinade and serve.

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Place them in plastic bag and pour marinade into bag. Keep in refrigerator for at least 3o minutes, up to 3 hours. Drain marinade. Heat the indoor grill pan or outdoor grill to medium high heat. Grill for 5 minutes, turn the asparagus and grill another 5 minutes or until they are fork tender but not overly charred.**.

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Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks. Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon.

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In a small bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, honey, salt, and black pepper. Taste and adjust seasons if desired. Pour vinaigrette over asparagus. Cover dish and refrigerate for 8 hours, or up to 24 hours. Remove asparagus from marinade and serve.

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Marinate the asparagus: Place the cleaned asparagus in a shallow dish or resealable plastic bag. Pour the marinade over the asparagus, making sure to coat each stalk evenly. Allow the asparagus to marinate for at least 30 minutes, or ideally, up to 2 hours in the refrigerator. Cook the asparagus: Once the asparagus has marinated, it can be.

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Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour. Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.