You need about 25 asparagus spears
For the marinade:
1 cup of chopped onions
About 1/3 cup olive oil
2 to 4 garlic cloves, peeled or chopped
Zest of one lemon chopped into matchsticks
1/2 tsp thyme or Italian/Procençal seasoning
1 bay leaf
1/2 tsp pepper
1/2 cup dry white wine or vermouth
1/4 cup lemon juice
About 2 cups water
1/2 teaspoon salt
Fresh minced parsley
Before peeling the asparagus, make the marinade. In a heavy saucepan, cook the onions slowly in the olive oil along with the garlic, lemon zest, herbs and bay leaf. When tender, add the pepper, wine, lemon juice, water and salt. Cover and simmer slowly for about 20 minutes.
Arrange the asparagus in an oval casserole, pour the marinade over them, adding more water if needed, until the asparagus is just covered. Cover, put in the oven at about 220° and bake until they are tender. This should take about 20 minutes or so. Remove the asparagus from the dish and arrange on a platter. Put the liquid in a small pot and boil down until it is a light syrup. Test seasoning and drizzle over the asparagus.
Good served warm or cold.
Enjoy! Xxxx Natascha
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