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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 4 |
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This is my MIL recipe for marinated asparagus that she served each year at Passover. I now make it often as a side dish to our main course, and although hubby had it a lot growing up he still loves it. Update: This recipe can be served hot or cold. Ingredients:
1 lb asparagus |
1/4 cup olive oil or 1/4 cup vegetable oil |
2 tablespoons white vinegar |
1 (2 ounce) jar chopped pimiento, drained |
1 tablespoon dried parsley flakes |
1 teaspoon salt |
1/2 teaspoon fresh black pepper |
1/2 teaspoon dry mustard |
1/2 teaspoon fresh garlic, chopped |
Directions:
1. In a large pot bring 1 inch of water to a boil over medium-high heat.
2. Add asparagus, laying them flat, and simmer about 5 minutes or until crisp tender. Remove the asparagus and run them under cold water to stop the cooking process.
3. Drain and place the asparagus in a shallow serving dish.
4. In a glass jar combine oil, vinegar, pimientos, parsley flakes, salt, black pepper, dry mustard and garlic.
5. Cover tightly and shake until well combined, pour over the asparagus and refrigerate at least 24 hours before serving.
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