Serve marinated asparagus as a side dish or on top of a tossed salad. The taste is reminiscent of our bruschetta. We tried the same marinade with boiled beets and it was equally spectacular.
By Elizabeth Savoie Dronet
Ingredients
1 pound fresh asparagus, trimmed
1/3 cup olive oil
1 1/2 tsp sugar
1/4 cup balsamic vinegar
2 garlic cloves, minced or garlic pressed
1/4 – 1/2 tsp red pepper flakes
Method
1. Cook asparagus in boiling water for 3 minutes,then plunge into ice water to stop the cooking process. Drain and place in an 8×8 dish.
2. Whisk together all other marinade ingredients and pour over asparagus. Cover and chill 8 hours.
3. To serve, use a fork to remove asparagus from the marinade. Sprinkle crumbled feta cheese over the top. Our favorite feta is HEB’s block of feta because of it’s mild flavor and creamy texture.
**Reserve marinade to make marinated beets.
You’ll need two medium sized fresh beets.
Boil whole beets for 30-40 minutes until a fork can easily pierce through the center. Drain and cool. Rub the skin off with your hands. It should be fairly easy. Use a knife to remove any of the stem that may be left. Slice the beets and place in reserved marinade overnight. Remove from marinade to serve.
Savoie Secrets: It's a Family Recipe 