Gingered Asparagus

by | Appetizer, Entertaining, Sides | 6 comments

This is one of my favorite recipes and I can’t believe I’ve not shared it before.  Gingered Asparagus is flavorful, colorful and perfect for spring.  It will be on my Easter menu which I will share tomorrow.

The recipe is from Frances Schultz’ book Atlanta at Table.  You might know Frances from her stint as a columnist at House Beautiful documenting the renovation/memoir of her East Hampton Cottage “Bee Cottage.”

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I found this recipe not long after Scott and I were married and it became one of my standard cocktail party recipes and also one I serve as a side dish.  Friends would ask me to bring it when we co-hosted showers and parties…yes, it’s that good.

Enjoy!

xo

Alicia

Gingered Asparagus
 
Note: 2 lbs will serve 8 as a side dish. Double it for hors d'oeuvres for 20.
Ingredients
  • 2 lbs thin asparagus
  • 1 tbs butter
  • 1 clove garlic, crushed
  • 1 heaping tbs grated fresh ginger (peel then grate on Microplane)
  • ⅓ c chicken stock
  • ¼ c olive oil
  • ¼ fresh lemon juice
  • 2 tbs soy sauce (I used gluten free Tamari)
  • 1 c cherry or grape tomatoes, diced
  • ¼ c finely chopped scallions
Instructions
  1. In a small saucepan over medium-low heat, melt butter and sauté garlic and ginger just until garlic begins to turn light golden.
  2. Remove from heat and whisk in remaining ingredients except oil.
  3. Then, whisking constantly, add oil in a steady stream.
  4. Pour over asparagus and marinate for an hour or so before serving.

 

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Photos: Mary Summers-Hafner

6 Comments

  1. Marsha Braswell

    Sounds delicious!

  2. Katherine

    This is really pretty! It is served cold? Also, I’ve never used fresh ginger, how do you grate it? Could I use a lemon zester (I’m sure that’s the technical name!)?

    • Alicia

      Hi, Katherine! Yes, this is served cold or room temperature. I’ve added a photo and more detail on the grating of the fresh ginger for you in the recipe. First you use a vegetable peeler to peel the skin off of the ginger root, then you run the peeled ginger over your Microplane or grater. Hope that helps! Let me know what you think of the recipe!

  3. Elizabeth

    Could you use red peppers instead of tomatoes?

    • Alicia

      Hi, Eliabeth!
      Yes, I think you could use red bell peppers instead of tomatoes and it would be very good. I’d recommend taking a very sharp knife and skimming off the clear membrane off the inside of the pepper. It will be more flavorful.
      xo
      Alicia

  4. Elaine Wittmann

    Looks beautiful and sounds yummy! Do you cook the asparagus?

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6 Comments

  1. Marsha Braswell

    Sounds delicious!

  2. Katherine

    This is really pretty! It is served cold? Also, I’ve never used fresh ginger, how do you grate it? Could I use a lemon zester (I’m sure that’s the technical name!)?

    • Alicia

      Hi, Katherine! Yes, this is served cold or room temperature. I’ve added a photo and more detail on the grating of the fresh ginger for you in the recipe. First you use a vegetable peeler to peel the skin off of the ginger root, then you run the peeled ginger over your Microplane or grater. Hope that helps! Let me know what you think of the recipe!

  3. Elizabeth

    Could you use red peppers instead of tomatoes?

    • Alicia

      Hi, Eliabeth!
      Yes, I think you could use red bell peppers instead of tomatoes and it would be very good. I’d recommend taking a very sharp knife and skimming off the clear membrane off the inside of the pepper. It will be more flavorful.
      xo
      Alicia

  4. Elaine Wittmann

    Looks beautiful and sounds yummy! Do you cook the asparagus?

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AliciaWoodLifestyle.com is a lifestyle destination for everyday living written by Alicia Wood. Alicia's goal is create a timeless, fresh way to approach fashion, entertaining, beauty, design and travel.

Read More

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