Marinated Asparagus Recipe | Side Dish Recipes | PBS Food

This Marinated Asparagus recipe was inspired by Thomas Jefferson's Monticello plantation. Learn more from Tori Avey on The History Kitchen blog.



  • 1 1/2 lbs asparagus, stems peeled and trimmed
  • 2 tbsp red wine vinegar
  • 1/2 cup olive oil
  • Pinch of fresh thyme
  • Pinch of chopped fresh parsley
  • 1 egg hard cooked and chopped
  • 1/2 small red onion, finely chopped
  • 1 tbsp fine capers, drained
  • Salt and freshly ground white pepper


  1. Wash the asparagus and trim the tough ends of the stalks. In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the asparagus in the water and cook until just tender, 2-3 minutes.
  2. Drain asparagus. Add enough cold water to cover the asparagus. Let stand about 5 minutes, until the asparagus is cool.
  3. Drain again and pat the asparagus dry with paper towels. In a medium-size mixing bowl, whisk together the vinegar, oil, thyme, parsley, egg, onion, and capers, and salt and pepper to taste.
  4. Place the asparagus on a serving platter. Pour the vinaigrette evenly over the asparagus. Let the asparagus marinate in the dressing for a few minutes (optional). Garnish with additional chopped egg and parsley, if desired. Serve at room temperature.


You will also need a large saucepan and a medium mixing bowl.