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.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.