KIM DAVIS: Summer can often become overly busy with kids out of school, guests dropping by for a visit, or lots of activities that keep you on the go. With all the bustle, meals still need to be made and if dinner guests are expected, a quick and easy appetizer is called for. A longtime friend often served this Marinated Asparagus Appetizer when she hosted get togethers and she was gracious enough to share the recipe with me. I love that it can be made the day before, it's super quick to make, it's a healthier alternative to chips & dip, and most important, my family loves it. In fact, I sometimes make it as a side dish with dinner instead of an appetizer. And even better on hot summer days, you can steam the asparagus in the microwave to keep the temps down in the kitchen.
Marinated Asparagus Appetizer
Ingredients
1-1/4 pounds fresh asparagus
1 tablespoon olive oil
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
Freshly ground pepper to taste
1/3 cup pecans, toasted and coarsely chopped
Instructions
Remove tough ends of asparagus and cook the spears until crisp-tender using your preferred cooking method. (I like to steam asparagus in the microwave.)
Immediately plunge the cooked asparagus into an ice water bath to stop the cooking process.
Transfer the asparagus to a gallon-sized Ziploc bag.
Whisk the olive oil, soy sauce, vinegar, sugar, and several grinds of pepper together. Pour over the asparagus and seal the Ziploc bag.
Place in the refrigerator and marinate for at least 4 hours or overnight, flipping the bag several times to make sure each spear is marinated.
When ready to serve, remove the asparagus from the marinade and place on a serving platter. Scatter the toasted pecans on top and spoon 1 to 2 tablespoons of the marinade over the asparagus. Serve chilled or at room temperature.
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About the Author:
Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.
She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.
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Readers, what is your favorite way to prepare asparagus?
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