Marinated Asparagus Spears are fresh and flavorful and only take minutes to make with a few basic ingredients. The Asian-inspired dressing compliments the asparagus without overpowering it. This recipe is naturally vegan and gluten-free.
Are you a fan of asparagus?
I try to buy as much of it as I can when it’s in season.
Asparagus is rich in B vitamins, vitamin C, iron, and calcium.
I love adding it to stir fry or enjoying it chilled in green salads with a Dijon Mustard dressing.
(Although you may experience “asparagus pee”. I do! Do you?)
I’ve been making Marinated Asparagus Spears for years, and this recipe still one of my favorite ways to eat this seasonal vegetable.
Although you only need 15 minutes to marinate the asparagus, you can also make it ahead of time and refrigerate it until you’re ready to eat.
I love the combination of rice wine vinegar and toasted sesame oil.
And a little oil goes a long way.
Only a quarter teaspoon is needed for the entire bunch of asparagus.
First the asparagus spears are quickly blanched.
As soon as they turn bright green, you quickly remove them from the boiling water and submerge them in a bowl of ice water.
This stops the cooking.
To me, there’s nothing worse than overcooked asparagus.
So be sure to keep an watchful eye on the pot.
Less is more!
Once the cooked asparagus is completely cool, remove the spears from the ice water and carefully pat them dry with kitchen towels.
Then they are tossed with rice wine vinegar and sesame oil and left to marinate for 15 minutes (or more).
Before serving, add a sprinkle of toasted sesame seeds, and you’re ready to eat!
I enjoy this side with sushi or stir fry.
It also goes great with these main dishes:
And now let’s make Marinated Asparagus Spears!
Marinated Asparagus Spears
Ingredients
- 1 bunch fresh asparagus (1 to 1.25 pounds)
- 2 Tbsp rice vinegar
- 1/4 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Wash the asparagus and remove any tough stalks. In a large pan, add about an inch of water and bring to a boil. Add the asparagus and cook just a few minutes until tender and bright green. Drain and plunge in a bowl of ice water to stop the asparagus from cooking.
- Drain the asparagus once it's cool and pat dry. Arrange on a serving dish.
- Toss the asparagus with the rice vinegar and sesame oil. Let marinate for at least 15 minutes.
- Top with sesame seeds before serving. Enjoy!
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