Marinated Asparagus

Created/Modified September 14,2000

  • 1 Bunch Fresh Asparagus
  • 4-8 Cloves Finely minced garlic
  • 2 Tbsp Light Salad Oil
  • 5 Tbsp Rice Wine Vinegar
  • 1 Tbsp Balsamic Vinegar
  • 1-2 Tsp Tamari (soy Sauce)
  • 1 Juiced Lemon
  • Pepper to taste

Lightly steam the asparagus and set aside to cool.

Combine all of the Marinate ingredients.

Place the cooled asparagus in a tupperware style container and sprinkle the marinate over the spears. Cover tightly and refrigerate overnight.

The marinated asparagus will be ready in about 12-16 hours.

Comments and History

This recipe has been developed as a standard for my Llama trips. It is one of the customers favorites. The asparagus should be in season as it is quite expensive any other time. In fact asparagus from the garden is best of all in this recipe.

The marinate works well with just about any spear shaped green vegetable (Green beans for example).

I also use the leftover marinate an addition to the barbecue on special catering trips.

Recipe from the Camelid Cookbook © 2000 All rights reserved.

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