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Category: Asparagus
Prep Time: Cook Time: Total Time:
1/2 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 (14-ounce) can artichoke heart quarters, drained
1 (4-ounce) jar diced pimiento, drained
2 pounds fresh asparagus
Garnish: lemon rind strips
Whisk together lemon juice and next 5 ingredients in a large bowl; add artichoke quarters and diced pimiento, and gently toss. Cover and chill 8 hours or overnight.
Snap off tough ends of asparagus; cook in boiling salted water to cover 3 minutes or until crisp-tender.
Drain asparagus, and plunge into ice water to stop cooking process. Place cooked asparagus in a large heavy-duty zip-top plastic bag, and store overnight in refrigerator, if desired.
Add asparagus to artichoke mixture, and gently toss. Cover and chill 2 hours. Garnish, if desired. Serves 10-12
Good served with Gruner Veltliner wine.
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LEMON MARINATED ASPARAGUS
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Category: Asparagus
Prep Time: Cook Time: Total Time:
1/2 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 (14-ounce) can artichoke heart quarters, drained
1 (4-ounce) jar diced pimiento, drained
2 pounds fresh asparagus
Garnish: lemon rind strips
Whisk together lemon juice and next 5 ingredients in a large bowl; add artichoke quarters and diced pimiento, and gently toss. Cover and chill 8 hours or overnight.
Snap off tough ends of asparagus; cook in boiling salted water to cover 3 minutes or until crisp-tender.
Drain asparagus, and plunge into ice water to stop cooking process. Place cooked asparagus in a large heavy-duty zip-top plastic bag, and store overnight in refrigerator, if desired.
Add asparagus to artichoke mixture, and gently toss. Cover and chill 2 hours. Garnish, if desired. Serves 10-12
Good served with Gruner Veltliner wine.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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