Easy Marinated Asparagus
This marinated asparagus recipe is an easy make-ahead side dish that’s perfect for spring luncheons and light dinners. Fresh asparagus is cooked crisp but tender and then marinated in Asian flavors like soy sauce, sesame oil, and rice vinegar.
If you’re looking for a flavorful side dish to make for your Easter dinner menu or a spring ladies luncheons or bridesmaids luncheon, this is the perfect addition. It’s fresh, it’s simple, and it’s light!
This is similar to a salad because it’s served cold and is soaked in a vinaigrette style dressing, but it’s definitely more of a vegetable side dish.
Why This Recipe?
- The marinade has an Asian-style flavor profile. It enhances the asparagus so well!
- You can make it up to a day ahead, and it’s served at room temperature for easy hosting.
- When asparagus is cooked tender but still crisp, it’s a real crowd pleaser! You can get about 4 servings with the recipe as written, but it’s easy to double or triple as needed.
- It’s light and pairs well with so many other sides or main dishes. You can serve something a little heavier and this will balance out the meal.
Ingredient Notes
Fresh Asparagus. You can find it year round, but it’s especially good in spring. The primary difference is the size you may find in the stores. My preference is thicker asparagus, about 1/2-inch thick. But as you can see here, the thinner spears are more readily available and still work well.
The key is to cook it just until it’s bright green, and still firm but fork tender. I usually test the smallest spear and the largest spear with a fork, to make sure it’s done. In some cases you may have to remove the smaller ones and let the larger continue to cook.
How To Make It
See the full instructions in the recipe card at bottom. The main goal is to cook the asparagus just until fork tender so it’s got a soft but sturdy bite.
- Heat a tablespoon of oil to a large sauté pan and add the asparagus. Try to keep it in a single layer at first, and cook in batches as needed. It only takes 2-3 minutes if your asparagus is thin like I’ve got here. The color should still be bright.
- Remove the spears to a paper towel to drain and cool while you mix the marinade ingredients.
- Place the asparagus in a shallow dish and pour the marinade over top. Give it a good coating using tongs and refrigerate for at least 2 hours.
Quick Tip
You can also steam or blanch the asparagus instead of sauteing. See recipe card notes for how to blanch asparagus.
Turn this into a side dish salad!
Reduce the amount of asparagus to one pound, and toss in cherry tomatoes, cut in half, and let it all soak in the marinade.
What To Serve With It
Create a well rounded meal with plank grilled salmon or lemon herb chicken and roasted new potatoes for an outdoor dinner party. Pair it with a drier Riesling like Chateau St. Michelle, or a crisp Sauvignon Blanc like Kim Crawford.
For a luncheon, serve it with teriyaki chicken and Asian noodle salad. For brunch, make it with chicken quiche and creamy hash brown casserole.
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Marinated Asparagus recipe
Delicious make-ahead cooked asparagus soaked in an Asian-style marinade, is served as a cold side dish for luncheons and dinner parties.
Ingredients
- 1 ½ pounds asparagus spears
- 1 tablespoon olive oil
Marinade
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
- ¼ teaspoon ground ginger
Instructions
- Snap off the tough ends of asparagus and heat Add oil to a large sauté pan and heat over medium heat. Meanwhile, snap off the tough ends of the asparagus. Add to hot pan and cook until tender but still crisp; about 2 to 3 minutes for thin spears, and about 4 to 5 minutes for thick spears.
- Remove to a dish or paper towel to drain and cool.
- Meanwhile, in a small bowl combine marinade ingredients together with a whisk; or add to a small jar with lid and shake vigorously until combined.
- Place asparagus in a large, shallow dish and pour dressing all over. Turn asparagus to coat; cover and refrigerate for at least 2 hours, turning occasionally to make sure it's coated.
Notes
To blanch the asparagus instead, carefully place the asparagus into the boiling water, and cook thin spears for 1–2 minutes; or thick spears for 3–4 minutes. The asparagus should be bright green and just tender. Immediately remove the asparagus using a slotted spoon or tongs and place it in a prepared ice water bath to stop the cooking. Remove to a paper towel and dry the spears. Use in marinade as directed.
