High Fat High Calorie Appetizers by Catherine Hunt

Author:Catherine Hunt [Hunt, Catherine]
Language: eng
Format: epub
Tags: Cookbooks; Food & Wine, Entertaining & Holidays, Main Courses & Side Dishes, Appetizers, Meals, Special Occasions
Amazon: B007J5C0Z2
Publisher: Geezer Guides
Published: 2012-03-09T06:00:00+00:00

Marinated Asparagus

An elegant appetizer, this recipe needs to be made well in advance. That means you can spend more time on last-minute preparations for other dishes.

INGREDIENTS

2 pounds fresh asparagus

¾ cup extra virgin olive oil

1 tablespoon sugar

½ cup red wine vinegar

4 garlic cloves, finely minced

1 teaspoon red pepper flakes

METHOD

1. Preparing the Asparagus

Wash the asparagus well.

Cut off the ends.

Cook in enough boiling water to cover for about 3 minutes. Asparagus should be tender but still crisp.

Drain and cover in cold water to cool the asparagus and stop it from cooking further.

Arrange the cooled asparagus in a large, shallow, glass baking dish.

2. Preparing the Marinade

In a medium bowl (preferably glass), whisk together the olive oil, vinegar, sugar, garlic and red pepper flakes. Whisk until all ingredients are well blended.

3. Marinating the Asparagus

Pour the marinade over the asparagus. Ensure that all of the asparagus is well coated.

Cover and refrigerate for at least 8 hours - 24 hours is better.

4. Serving the Marinated Asparagus

Remove from refrigerator just before serving.

Drain the marinade and arrange the asparagus on a serving dish.

You can leave the asparagus stalks whole or cut them into halves, or thirds, if you like.

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