Recipe: Marinated Asparagus

When asparagus is in season, it’s a good idea to consume as much as possible. This simple dish, inspired by Edgar Farms—the iconic asparagus growers in Innisfail, Alberta—can be assembled ahead of time and gets even better after some time in the fridge.

6 to 8 servings

Ingredients

• 1 bundle of asparagus, tough ends trimmed
• ¼ cup olive or canola oil
• Juice of half a lemon
• 1 tbsp grainy mustard
• 1 garlic clove, finely crushed
• Salt and freshly ground pepper

Method

In a large skillet or small pot, steam the asparagus in an inch or two of water for 3 to 4 minutes, until bright green and tender-crisp. Run under cool water to stop them from cooking.

Place in a loaf pan or pie plate. Whisk together the remaining ingredients and pour overtop. Refrigerate until you’re ready to serve.

This recipe was originally published in the July/August 2024 print issue of Western Living magazine. Sign up for your free subscription here.