Balsamic Marinated Asparagus

Asparagus is one of the sure signs of spring, and around here, signs of spring practically make us giddy. Goodbye, dreary Seattle winter. Hello, sun.

So, needless to say, asparagus is gracing our dinner table quite a lot these days. We love it grilled. We love it par-boiled and sauteed with a little garlic and butter, then sprinkled with coarse salt. And we love it served cold after it’s soaked in this incredibly delicious marinade that makes balsamic vinegar lovers swoon.

This super-simple recipe is a great make-ahead dish for busy weeknights or parties – it’s ready, just waiting in the fridge, whenever you are. It comes together in less than 10 minutes, then your refrigerator and the marinade do all the work. Perfect!

Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.

Happy asparagus eating, and happy spring!

Print Recipe

Balsamic Marinated Asparagus

This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes


  • 2 pounds asparagus
  • 3/4 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1 tablespoon sugar
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons red pepper flakes



  1. Snap off the tough ends of asparagus and wash asparagus thoroughly.
  2. Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
  3. Place asparagus in a large bowl of ice water to stop the cooking. Drain.
  4. Lay asparagus in a 13" by 9" baking dish.
  5. In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
  6. Pour over asparagus.
  7. Cover dish with plastic wrap and place in the refrigerator.
  8. Chill for about 8 hours.
  9. Using tongs, remove asparagus from marinade and serve.

Adapted from Southern Living magazine

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10 Responses to “Balsamic Marinated Asparagus”

  1. Cathy @ Savory Notes posted on April 14, 2012 at 12:41 am

    My grandpa used to eat his green beans this way, it’s delicious! I can’t wait to try it with asparagus.

  2. Angie Johnson posted on April 14, 2012 at 5:48 pm

    This sounds fantastic! I can’t wait to try it! Thanks!

  3. Liz posted on April 23, 2012 at 5:51 pm

    I just roasted some asparagus tonight, but will have to make a vinaigrette next time…this sounds fabulous!!!

  4. Pat posted on June 3, 2012 at 5:24 pm

    You may not even need to cook the asparagus. Try it raw. You will be pleasantly surprised.

  5. Natalie posted on August 25, 2012 at 3:52 pm

    Sounds good except I’m going to wrap in bacon and bake after it’s marinated overnight. Can’t wait!

    • Sara posted on August 17, 2013 at 2:41 pm

      I am doing that tonight!!! How’d it turn out?

  6. Kathy posted on September 13, 2012 at 1:57 pm

    I just recently tried asparagus for the first time. I absolutely loved it. How do I eat it without all of the after effects??

  7. tyronebcookin posted on October 13, 2012 at 12:24 pm

    When I was catering in east texas back in 2006 we used almost exactly the same recipe and technique in batch/bulk for catering parties…we also started making the marinade with orange oil and zest, then garnish the dish with oranges and squeeze a little over the top…flavors where wonderful!

  8. Pingback: Lemony Marinated Asparagus | Kitchen Treaty

  9. linda posted on June 29, 2013 at 5:23 am

    Didnt like Mich too strong and raw garlic was not a hit with my guests. Cannot recommend.

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