Every Southern Table Needs a Green Side: Marinated Asparagus Recipe

Whether you are planning a bridal luncheon, or an elegant dinner party, this recipe will score big with your guests. They will think you have slaved away in the kitchen.

This simple, and delicious side dish is perfect for spring, and summer when asparagus is in abundance at the Farmer's Market.  I served it for my guests this Easter, and thought it would be perfect to share for the "Let's Eat Y'all" recipe swap that Daphne and I do on the last Friday of every month.

It's best when it's made the night before an event, which I love because it gives me less to do on the day of a dinner party.

I don't know about you, but I always need a little green on my plate, too.

Elegant Marinated Asparagus

1 pound fresh asparagus spears
1 green onion, finely chopped
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon Italian Seasoning (used Good Season's Italian Dressing Packet)
2 tablespoons of diced pimento
1/4 teaspoon salt
1/4 teaspoon white pepper

Cut ends of asparagus. Blanch aspargus 4 minutes until crisp-tender, then immediately submerge in ice water. Pat asparagus dry and place in shallow baking dish.

Combine all remaining ingredients in a small bowl, stirring well.  Pour over asparagus, cover and chill overnight.  Drain any excess marinade before serving.  Allow to sit at room temperature for 15 minutes before serving.

*Versions of this recipe are in almost every junior league or church cookbook that I own. This recipe is based on my trying different ones, and using the ingredients that I like best.

Have a fantastic Memorial Day weekend, and it's also a perfect time to serve up some of my Joey Burgers. 

See you next week! Get ready to go on some travels.

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