Wednesday, April 27, 2011

In Season: Marinated Asparagus

Just a quick post with a recipe for all that amazing asparagus that is in season right now. Best part? NO COOKING. Just a bit of prep for a great, healthy side dish.

Marinated Asparagus with Lemon and Mint

1 bunch asparagus (usually about 1 lb.), thin stalks work best
1 Meyer lemon, or regular lemon, juice and zest both
2 tbs. chopped fresh mint
1/2 tsp, kosher salt
1 tbs. walnut oil

Snap the tough parts of the asparagus stalks off. Chop the asparagus into 1/2-inch pieces. Set aside. In a container, whisk the lemon juice, zest, salt, and oil. Add the asparagus and mint, tossing to coat. Refrigerate, covered, for at least four hours. Serve and enjoy. This will go great with roasted new potatoes that are in season now, quiche or poultry for a light spring meal.

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