East-West Marinated Asparagus Recipe | Vegetarian Times Skip to main content

East-West Marinated Asparagus

Here, an Asian-inspired marinade brings a balance of sweet, salty, tangy, and spicy to blanched asparagus.



Ingredient Line: 
3 lb. fresh asparagus, trimmed
Ingredient Line: 
⅓ cup low-sodium soy sauce or tamari
Ingredient Line: 
⅓ cup rice vinegar
Ingredient Line: 
3 Tbs. vegetable oil
Ingredient Line: 
3 cloves garlic, minced (1 Tbs.)
Ingredient Line: 
2 Tbs. grated fresh ginger
Ingredient Line: 
1 Tbs. agave nectar or honey
Ingredient Line: 
1 Tbs. toasted sesame seeds
Ingredient Line: 
1 Thai bird chile, seeded and thinly sliced for garnish, optional


1. Cook asparagus in pot of boiling salted water 5 minutes. Drain, and plunge into bowl filled with ice water.

2. Whisk together soy sauce, rice vinegar, oil, garlic, ginger, agave nectar, and cayenne. Pour over asparagus in large baking dish, adding water, if necessary, to submerge asparagus. Cover, and chill 4 hours, or overnight.

3. Drain off marinade, and arrange asparagus on plates or serving platter. Sprinkle with sesame seeds and chile slices, if using.

Nutrition Information: 

3 g
Total Fat: 
2 g
Saturated Fat: 
<1 g
6 g
0 mg
202 mg
2 g
2 g
Serves 6

Comments on this Recipe

Yummy! Tastes great with grilled asparagus

wow this was good, my 6 and 3 year old eat them all and ask for more....

Just started the recipe and knew better than to cook aspagus for 5 minutes. If you start out with boiling water and and thin asparagus you would have overcooked mushy asparagus. Try 1-2 minutes max time in the cooking water depending on thickness of the asparagus. I used fairly thick and 2 minutes was more than enough.

This was really good. I added the chili's to the marinade and not as a garnish. The pepper was spicy so I only used one. Next time I would add more chilies to the marinade or just add one in as garnish. It was a bit heavy on soy, but maybe that was because I didn't measure it out precisely.