mobileFRIENDLY Recipe: Asparagus with Balsamic Marinade

By Robyn Keller contributor, Robyn Keller
Spring is here, at least according to the date it is!  I’m still waiting for the weather to reflect it. One indication that it is spring is all the beautiful asparagus you can find in the grocery store so I thought I would share this asparagus recipe with you. It has been a go-to recipe in my family for years!  It pairs well with fish, poultry or pork; and since Easter is coming soon, what better side dish to serve with your ham?
I recently was reading online at Eating Well about the 5 health benefits of asparagus.
  1. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
  2. This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.

  3. Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process.
  4. Another anti-aging property of this delicious spring veggie is that it may help our brains fight cognitive decline. Like leafy greens, asparagus delivers folate, which works with vitamin B12—found in fish, poultry, meat and dairy—to help prevent cognitive impairment. In a study from Tufts University, older adults with healthy levels of folate and B12 performed better on a test of response speed and mental flexibility. (If you’re 50-plus, be sure you’re getting enough B12: your ability to absorb it decreases with age.)
  5. One more benefit of asparagus: It contains high levels of the amino acid asparagine, which serves as a natural diuretic, and increased urination not only releases fluid but helps rid the body of excess salts. This is especially beneficial for people who suffer from edema (an accumulation of fluids in the body's tissues) and those who have high blood pressure or other heart-related diseases.

Not only is asparagus great for you, it’s also delicious so try out this recipe and let me know what you think!

Asparagus with Balsamic Marinade
1 T Balsamic Vinegar
! ½ T Fresh Lemon Juice
1 t Dijon Mustard
1 small clove of garlic, finely chopped
½ c. olive oil
1 Plum Tomato, seeded and diced
Salt and Pepper to taste
2 lbs. Asparagus
1/3 c. Parmesan Cheese

To make the marinade, combine vinegar, lemon juice, Dijon mustard, and garlic.
Gradually whisk in the olive oil. Then season, to taste, with salt and pepper. If you can’t whisk, you can put everything in a jar and shake to combine.  
Then add in your diced tomatoes. I use a serrated knife in my Universal Quad Cuff to cut the tomatoes. Let mixture mellow at room temperature for 30 minutes.
Next microwave asparagus (2-4 minutes until crisp tender) and drain. You can also parboil the asparagus if you don’t like using a microwave.
Pour vinaigrette over asparagus then sprinkle with parmesan cheese. Let the asparagus marinate for 10 minutes before serving.  This can be served at room temperature or chilled. Enjoy!

Robyn Keller is the Outreach coordinator and a committee member of See videos of Robyn's cooking tips and adaptive cooking tools on's Youtube channel.

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