CHILLED ASPARAGUS APPETIZER RECIPES

CHILLED MARINATED ASPARAGUS RECIPE: HOW TO MAKE IT

Chilled Marinated Asparagus Recipe: How to Make It image

"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

Steps:

In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. 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. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ASPARAGUS APPETIZER - SPEAR ECSTASY RECIPE - FOOD.COM

Asparagus Appetizer - Spear Ecstasy Recipe - Food.com image

This is a wonderful light apetizer. I served it at a luncheon and all asked for the recipe. My son-in-law did the "taste test" for me and wanted any left-overs. (Re the capers listed below: it does take 1 tbsp PLUS 1 tsp, drained and chopped) Recipe from Food Network.

Total Time 33 minutes

Prep Time 25 minutes

Cook Time 8 minutes

Yield 40 spears, 10 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons chopped red onions
2 tablespoons lemon juice (1/2 lemon)
1 tablespoon capers, drained and chopped, PLUS
1 teaspoon capers, drained and chopped
2 teaspoons dried tarragon
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon pepper (or to taste)
2 bunches prox 40 asparagus spears, cut into 4 inch lengths
3 cups ice
6 cups water
1 1/2 teaspoons kosher salt

Steps:

To make Dipping Sauce: Mix well the sour cream, mayo, onion, lemon juice, capers, tarragon, onion powder, sugar and pepper together using a whisk.
Refrigerate until chilled, about 2 hours.
Steam asparagus until fork tender, 6 to 8 minutes.
Mix Ice Bath together in large bowl. Plunge asparagus into ice water and let sit until cold.
(I personally skipped the water bath and just let steamed asparagus drain in colander until cooled.) Transfer to paper towel to drain.
Refrigerate.
Serve chilled asparagus with dipping sauce.
Note Do Ahead tips: The dipping sauce can be prepared up to 2 days in advance and regrigerated. The asparagus can be prepared 1 day in advance and refrigerated.

Nutrition Facts : Calories 64.5, FatContent 5.6, SaturatedFatContent 2.5, CholesterolContent 9.1, SodiumContent 351.1, CarbohydrateContent 3.3, FiberContent 0.1, SugarContent 0.9, ProteinContent 0.8

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