Lemon-Marinated Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We limited the marinating time to 2 hours because lemon juice tends to discolor and toughen asparagus. Ingredients:
1/2 cup fresh lemon juice |
3 tablespoons olive oil |
2 tablespoons sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, minced |
1 (14-ounce) can artichoke heart quarters, drained |
1 (4-ounce) jar diced pimiento, drained |
2 pounds fresh asparagus |
garnish: lemon rind strips |
Directions:
1. Whisk together lemon juice and next 5 ingredients in a large bowl; add artichoke quarters and diced pimiento, and gently toss. Cover and chill 8 hours or overnight.
2. Snap off tough ends of asparagus; cook in boiling salted water to cover 3 minutes or until crisp-tender.
3. Drain asparagus, and plunge into ice water to stop cooking process. Place cooked asparagus in a large heavy-duty zip-top plastic bag, and store overnight in refrigerator, if desired.
4. Add asparagus to artichoke mixture, and gently toss. Cover and chill 2 hours. Garnish, if desired.
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