Every homemaker knows how important it is to have some tried and true recipes in their culinary arsenal. You know… for those times when one of your random kitchen experiments isn’t going to cut it ;) I definitely try to have a few go-to dishes for when I know I’ll need a crowd pleaser .
….Because not everybody is as sweet about being a taste tester as my hubby….
One of my favorite summer-time recipes is definitely one that comes from my mother’s kitchen. I always get great compliments on it and and I jump at the chance to bring a veggie to a spring or summer time get together…..you know, so I can show off my skills.
:)
Marinated asparagus is super easy to make (almost fail proof…. which, to me, is a definite bonus). You could probably substitute some of the ingredients, but I never really have to because they are all things that I keep in my kitchen anyway.
That’s not my picture.
I forgot to take a picture of mine the last time I made it (Easter Sunday). It’s probably just as well because the one above does a much better job of showing you how delicious and pretty the dish really is.
You’ll know one of my pictures when you see it…. they’re not that pretty.
Anywayyyy…. here’s my mother’s recipe. I’m not sure where she got it from, but I do know that I find my hubby sneaking a few over the kitchen sink when I’ve had them marinating over night.
Marinated Asparagus
3 to 4 lbs asparagus 1 tbsp Accent
1 cup cider vinegar 1 tsp salt
1 1/4 cup oil 1 tsp black pepper
1 tbsp dill weed 1 tsp garlic salt
1 tbsp sugar
Set a pot of water to boil. While you are waiting, trim the ends off of the asparagus and rinse. Carefully drop your asparagus into the boiling water for 60 to 75 seconds. Drain immediately and then rinse them under cold running water to stop the cooking process. Set the asparagus onto a clean dish towel and pat dry.
Combine all the other ingredients in a gallon-size ziplock bag. Make sure it is closed (well!) and give it a good shake. Add the dried asparagus to the bag, make sure it is all well coated and let marinate in the fridge for AT LEAST 6 hours…. preferably over night.
Serve chilled!
Oh, and speaking of my mother’s kitchen…
Happy Mother’s Day, Mom! And happy Mother’s Day to all you other fantastic momma’s out there!
I’ll be busy for the rest of the day enjoying my fist Mother’s Day with a baby in my arms instead of in my belly!
picture from here







