Marinated Asparagus Salad

Marinated Asparagus Salad

April 22, 2018   10 Comments

Marinated asparagus salad is for right now. Every year, I go nuts over asparagus and this year is no different.

Earlier in the spring, I featured how to cook asparagus in the oven. Everyone love my baked salmon and asparagus recipe.

You really have no excuses for not eating asparagus as it is the BEST. It is a god among vegetables. Have I sold you yet? Calcium, iron, potassium all are packed in there.

Let’s say you haven’t had time to buy and prepare asparagus. This salad will ensure that you will get on it because you can make it – and then eat it any time. The longer the sits – the better it gets. No rush!

I have a friend who binge watches her favorite shows while she is cooking. She leans up her iPad and does her thing. You see – no excuses! Though, I would be very careful with the knife especially if I was watching Game of Thrones.

Mix your own marinade with balsamic vinegar as the base. Balsamic has that sweetness that we all love and it is a great contrast to the little bitterness you get in asparagus.

I buy the balsamic vinegar at Costco because I think it is high quality and a good deal. Balsamic can be expensive but just buy the one that you enjoy. You don’t need “barrel aged” unless you can taste the difference.

I love how the red pepper gives this salad a nice crunch and a pretty added color.

I eat this straight out of the container as a snack. Today, I am going to have to make some more because someone ate it all (moi). My son doesn’t like asparagus because it makes his urine smell bad – but that has never stopped me!

What is your favorite asparagus dish for this time of the year?

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Marinated Asparagus Salad Recipe

Makes 4 servings

2 pounds fresh asparagus, trimmed and cut on the diagonal into 2-inch pieces
1/3 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried marjoram
2 garlic cloves, peeled and minced
1 red bell pepper, diced

In a large saucepan, bring salted water to a boil. Add asparagus and cook until crisp-tender – about 4 minutes.

While the water is boiling, mix vinegar, olive oil, mustard, marjoram, and garlic in a large bowl. Add cooked asparagus and red pepper and mix. Cool and refrigerate for when you are ready to serve. This will keep well in your fridge for up to 6 days.

For one serving = 124 calories, 7.5 g fat, 1.1 g saturated fat, 12.0 g carbohydrates, 5.9 g sugar, 5.6 g protein, 5.4 g fiber, 51 mg sodium, 2 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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10 Comments:

This recipe looks so delicious....wondering about adding tomatoes also? Or instead of red pepper?

on April 22, 2018

I wonder what this would taste like if you marinated raw asparagus. I enjoy raw mushrooms that have been marinated in Italian vinaigrette for a few hours, and I've seen other recipes for raw marinated vegetable salads.

on April 22, 2018

Delicious. Easy. Quick. And just in time because I needed something to take to a party. Thanks, Lisa!

on April 22, 2018

Wonder what would happen if you put in some cubed tofu and called it a meal...

on April 22, 2018

I just tried the tofu idea. Delicious. Also tried spicy barley. Also good. I'm going to try it sprinkled over a green salad tomorrow. Winner!

on April 23, 2018

How do you think this would this be mixed with quinoa?

on April 23, 2018

Thanks Lisa, this sounds delicious! I'm looking forward to try it out.

on April 23, 2018

We made it and ate it right away and it was very good in spite of no marinating. Today, three days later, we are eating the leftovers. It is still great. This was easy and we will definitely make it again.

on April 25, 2018

Wonderful salad! I added grape tomatoes:) Had it a few times this week:) love it!!!:)

on April 26, 2018

Served it on top of a green salad. My asparagus-hater husband loved the salad. I cut the spears into dice and he didn't recognize them. This dish is good immediately or several days later.

on April 27, 2018


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