Marinated Asparagus Spears

Aurora Catering's

Marinated Asparagus Spears
Yield - 8 servings

Ingredients
1 LB FRESH BABY ASPARAGUS SPEARS (cut into 6 inch lengths, see Chef Notes)

1/2 CUP MARUKAN RICE VINEGAR (Sushi Grade ONLY!!, SEE Chef Notes)
1/4 TSP SESAME SEED OIL
1/2 TBSP DRIED OREGANO LEAVES
1/2 TBSP DRIED THYME LEAVES
1 TSP FRESH GROUND BLACK PEPPER
1 TSP SOY SAUCE

1 CUP EXTRA VIRGIN OLIVE OIL
1/2 TBSP ROASTED SESAME SEEDS

Method
Use a 2 quart sauce pan and poach asparagus spears in boiling water for 2 minutes, do not over cook. Drain and place in an ice bath.

Combine all ingredients (except olive oil and sesame seeds) in a bowl and whisk. Place the spears in a 2 quart Ziploc bag, then add marinade. Burp out ALL of the air, refrigerate at least 24 hours, but no more that 48, turn the bag a couple of times.

When ready to serve, remove asparagus spears and place in chilled serving bowl. Place the marinade in a mixing bowl, add olive oil, use a stick blender and emulsify the dressing.

Plate Presentation
Use a display bowl with a serving fork to allow guests to take their own, added dressing and sprinkle with sesame seeds.

Chef's Notes:
It is important to choose the proper asparagus. Baby asparagus spears that have had there cut stems immersed in water are a key. Do Not USE large or dried out asparagus. Trim asparagus spears to about a 6 inch length.

For many years I seldom recommended a specific brand or manufacture. BUT, I have come to the realization that all products are NOT created equal. The sushi grade Marukan Rice Vinegar is far superior to any I have found, even their own standard grade rice vinegar! Once you try this stuff you won't even bother with others! Trust me!!

I like using dried herbs in this recipe, fresh herbs will turn black while in the fridge.

to Home Cookin' Page or Return to Table of Contents