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.
Books available at most online retailers
Amazon * Barnes & Noble * Kobo * Apple
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.
Click here to sign up here for Kim’s newsletter: Newsletter Connect with Kim: Facebook, Pinterest, Instagram, Bluesky, Bookbub, Goodreads, TikTok, and website
Readers, what is your favorite way to prepare asparagus?
.jpg)
.jpg)
.jpg)
.png)
.jpg)
Delicious Kim! our garden asparagus is finished but I'll save this for next year...
ReplyDeleteI'm slightly jealous over your garden asparagus, Roberta, even if it's no longer producing :) I don't think I've ever had homegrown asparagus!
DeleteThank you so much for the Marinated Asparagus Appetizer recipe! My husband grows and loves asparagus. I, too, can see this as a side dish in our home. Can't wait to try it!
ReplyDelete2clowns at arkansas dot net
You're very welcome, Kay! How fortunate to have room to grow asparagus! I'm sure it's so much better than what what I can find in my local grocery stores.
DeleteKim, this sound perfect for a summer get-together. The toasted pecans are a great touch.
ReplyDeleteSounds very tasty and simple, two requirements around here. Love asparagus so can see using this for both a side and appetizer. Thanks much!
ReplyDeleteI like it best raw, right out of the garden.
ReplyDeleteMy, does this look good! And now I'm thinking it would be good to marinate some kind of protein along with asparagus in this sauce and grill the both of them...
ReplyDelete