Friday, April 22, 2011



Southern Living, one of my favorite magazines, has given us this delightful new take on asparagus.  It may not look very different, but your tastebuds will tell you otherwise.  Freshly grated ginger, Dijon mustard and a hint of orange juice awaken this sometimes boring vegetable.  If you have any left over, cut it up and add it to your next tossed salad, or even better, to scrambled eggs. 

If you’re looking for other ways to be creative with asparagus, try SL's Asparagus Pesto for a real treat.

Grilled Orange-Ginger Asparagus (Adapted half recipe)
Source:  Southern Living
Rating:  8.5 out of 10

INGREDIENTS:  2 Tbsp. orange juice
1 Tbsp. extra-virgin olive oil
1-1/2 tsp. grated fresh ginger
1-1/2 tsp. Dijon mustard
1/8 tsp. sea salt or kosher salt
1/8 tsp. black pepper
1/2 lb. asparagus, ends trimmed

Combine everything except asparagus in resealable plastic bag and squeeze together to mix well.  Add asparagus.  Refrigerate 2 hours or more, up to a day ahead.  Grill over medium high heat, 3-4 minutes per side, depending on thickness of stalks.  Serve hot, room temperature or cold.  Yield:  2-3 servings


Sam @ My Carolina Kitchen said...

We love asparagus, but I've never marinated it. What a great idea Judy.

I hope you and your family have a lovely Easter weekend.

Food, Fun and Life in the Charente said...

Pulled some asparagus from the garden today so must try this. Diane

Kerstin said...

What a yummy way to kick up your standard asparagus!

Kaity said...

Judy, this looks delicious. I want to make it this week. How much ginger should I use?

Judy said...

Kaity, Thanks for letting me know I left the ginger out. It's 1-1/2 tsp., and I corrected the recipe. Hope you like it.