Cook the asparagus in salted boiling water until tender but crisp.
Drain, and rinse with cold running water, set aside.
In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper.
Seal the asparagus in the bag and marinate overnight in the refrigerator.
Sprinkle the marinated asparagus with almonds and scallions before serving.
ntil drawing juice.
Prepare asparagus by breaking off tough ends
Snap off tough ends of asparagus.
Place asparagus spears and water in a shallow microwave dish.
Cover and microwave at HIGH 2 to 4 minutes (I just steam mine) or until asparagus is crisp-tender; drain.
Return to dish.
Combine vinegar and next 3 ingredients in a small bowl; stir with a whisk until mixture is blended.
Pour vinegar mixture over asparagus, turning asparagus to coat.
Cover and marinate in refrigerator at least 2 hours, tuning asparagus occasionally.
Snap off tough ends of asparagus, and cook asparagus in boiling water covered for 3 minutes or until asparagus is crisp-tender; drain.
Plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus in a 13 x 9inch baking dish.
Whisk together olive oil, sugar, balsamic vinegar, garlic, and red pepper flakes until well blended; pour over asparagus. Cover and chill 8 hours. Drain before serving.
Cut asparagus into 2-inch lengths. Place
Arrange asparagus in an oblong Pyrex dish.
Mix all other ingredients together and pour over asparagus.
Lift asparagus lightly so mixture can penetrate to bottom.
Refrigerate.
May be marinated up to 36 hours ahead.
Serve chilled.
ater to a boil; cook asparagus in boiling water until bright
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cover asparagus; cook in a small amount of water 6 to 8 minutes, or until asparagus is crisp-tender.
Drain.
Combine remaining ingredients in a jar; cover tightly and shake vigorously.
Place asparagus in a shallow container; pour marinade over asparagus.
Cover and chill 8 hours. To serve, drain off marinade.
Yields 8 servings.
n a saucepan.
Add asparagus, cover and cook until tender
rom having to pick the asparagus out from amongst the ice
In a saucepan, combine all ingredients except asparagus spears and bring to a boil.
Place asparagus spears in a casserole and pour marinade over them.
Cover and marinate in refrigerator for 24 to 48 hours.
Drain asparagus and serve.
Makes 8 to 10 servings.
Mix basil, oil, vinegar, salt, sugar and pepper. Set aside.
Cut ends off asparagus.
Cook asparagus in a large pot of simmering water for 4 minutes.
Drain and put in an ice bath.
Remove asparagus to a platter and top with chopped tomato.
Pour vinaigrette on asparagus.
Chill until ready to serve.
nap off tough ends of asparagus; cook in boiling salted water
he bottom third of the asparagus (woody parts of the stalk
In a large pot bring 1 inch of water to a boil over medium-high heat.
Add asparagus, laying them flat, and simmer about 5 minutes or until crisp tender. Remove the asparagus and run them under cold water to stop the cooking process.
Drain and place the asparagus in a shallow serving dish.
In a glass jar combine oil, vinegar, pimientos, parsley flakes, salt, black pepper, dry mustard and garlic.
Cover tightly and shake until well combined, pour over the asparagus and refrigerate at least 24 hours before serving.
he tough ends of the asparagus, and remove scales with a
If using fresh asparagus, cook until crisp-tender.
Drain asparagus and lay in shallow pan.
Mix remaining ingredients and pour over asparagus.
Chill at least 5 hours.
Bring a medium sauce pan of water to boil, and cook the asparagus until tender but crisp.
Drain and briefly run under cool water.
In a large ziploc bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper.
Seal the asparagus in the bag.
Marinate for 24 hours in the refrigerator.
Sprinkle the marinated asparagus with pecans and green onions to serve.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place asparagus in a deep casserole dish; evenly coat with sesame oil and soy sauce.
Cook marinated asparagus on grill until tender, brushing often with marinade, 5 to 10 minutes.
Snap
off
tough
ends of asparagus. Remove scales from stalks with
a
knife
or vegetable peeler, if desired. Cover asparagus and
cook
in a small amount of water 6 to 8 minutes or
until asparagus is crisp-tender.