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Nutrition Facts
Serving Size 1 (177g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 150
Calories from Fat 111		(74%)
Amount Per Serving		%DV
	Total Fat 12.4g	19%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 50mg		2%
Potassium 382mg		10%
Total Carbohydrate 8.7g		2%
	Dietary Fiber 3.2g	12%
	Sugars 2.4g
Protein 4.1g		8%
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Thyme Marinated Grilled Asparagus

Recipe #117222 | 21 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Sharon123
Apr 14, 2005

This marinade is a terrific way to add flavor to this delicious vegetable! From Cooking with Caprial, American Bistro Fare cookbook.

SERVES 6 (change servings and units)

Ingredients

2 lbs asparagus, tough stems trimmed
2 tablespoons red wine vinegar (or try balsamic!)
2 shallots, chopped (or 1/4 cup scallions)
4 garlic cloves, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon orange juice concentrate
1 tablespoon whole grain mustard
1/3 cup olive oil, extra virgin
salt and black pepper

Directions

1
Bring 2 quarts of salted water to a boil in a large stockpot. Add asparagus and cook until it is crisp tender, 3 or 4 minutes, depending on the size. Drain and dip in icy cold water. Set aside.
2
In a bowl combine vinegar, shallots, garlic, thyme, orange juice concentrate, and mustard. Slowly whisk in the oil to blend well. Season with salt and pepper.
3
Pour mixture over asparagus. Let marinate while you light the coals or start the grill.
4
To make the grilling easier, you can place the asparagus on skewers, running a skewer through each end of the spear and fitting about 5 spears on each pair of skewers. Grill the asparagus on each side just to mark it, 1 or 2 minutes per side. Remove from the grill. Serve warm or at room temperature. Or, you can just broil them till they start to brown, 3 to 4 minutes.

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Featured Reviews for This Recipe

From: Beautiful BC

On Jun 11, 2007

Mmmm- we loved this. Still nice and crispy but with wonderful flavour baked in instead of just drizzled over top. I used lemon juice as my family prefers that citrus with vegies. This was easy enough for a weeknight meal and special enough for guests.

1 person found this review helpful

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From: Sage

On Jun 10, 2007

I marinated them for about 1 hour; them grilled them with the rest of my meal.They were terrific! I made them for WT3; great recipe; thanks for posting. Rita

1 person found this review helpful

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From: Whisper

On Jul 10, 2005

I wish I could give this more stars! It's wonderful! I did it on the grill using skewers, as recommended, and it came out perfectly. The orange juice added the tiniest touch of sweetness to it. I'll be making this often. Can't wait to impress the family at the next gathering! Thanks for another great recipe, Sharon.

2 people found this review helpful

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From: icnangel9

On May 22, 2008

This was a hit at my May 24 Weekend bbq! I didn't have whole grain mustard so I used regular. I didn't have fresh thyme, so I used dryed and only about 1 teaspoon. They were so tasty even the next day when they were cold. Yes, I did have left overs but thats because I made a lot more. LOL!

1 person found this review helpful

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