We’re having a few peeps over for Easter Brunch, and I still have some stuff to do – but THIS little beauty (with all due thanks to the folks at Southern Living) is safely tucked away in the fridge, ready and waiting.
It’s even healthy, mostly – in rather vivid contrast to the day’s main course – two quiches that have a tad over a pound of butter and close to a dozen eggs between them – but, ermmm, more about them later, on to the asparagus!
•2 pounds fresh asparagus
•3/4 cup olive oil
•1 tbsp sugar
•1/2 cup white balsamic vinegar – I used some rice vinegar, and added 5 drops of hot sauce for a little bite. If you have neither white balsamic nor rice vinegar, use a like amount of white wine vinegar and add an extra pinch (1/16 tsp) of sugar.
•4 garlic cloves, minced
•1 tsp red pepper flakes
Cut of the bottom inch or so of the asparagus (I know, conventional wisdom says to snap off the tough ends, but apparently there is a divergent opinion that considers this just as effective and much less wasteful). Cook in boiling water to cover for 3 minutes or until asparagus is crisp-tender – an asparagus pot is just the thing for this. Drain and immediately plunge the asparagus into ice water to stop it cooking.
Combine the vinegar, garlic, sugar, and red pepper flakes in a blender and whisk to combine. Scrape down the sides and, with the blender running, drizzle in the olive oil until it emulsifies – it will also turn this lovely, buttery, golden yellow color.
Drain the asparagus and arrange in a 13×9 baking dish (I only used a pound of asparagus, so used a smaller dish) and pour the marinade over.
Cover and chill at least 8 hours. Drain before serving.
Happy Easter all!