• Asparagus with Citrus and Olive Marinade


Asparagus with Citrus and Olive Marinade

By Jenny Breen

Serves 8-10.


  • 2 pounds asparagus, trimmed
  • 2 tablespoons olive oil
  • ¼ cup water
  • ½ red onion, sliced thinly


  • Juice of ½ lemon
  • 2 tablespoons honey
  • ¼ cup olive oil
  • ¼ cup champagne vinegar
  • 2 teaspoons salt
  • 4 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves, minced or 2 teaspoons dried
  • 2 very ripe valencia oranges peeled, with seeds removed, and roughly chopped with juice
  • 1 cup olives, pitted and chopped


Prepare the marinade by combining the lemon juice, honey, ¼ cup olive oil, vinegar, salt, garlic and thyme and whisk well. Add oranges and juice, and olives, mix and set aside.

Trim asparagus by breaking gently at bottom third of stalks. Brush/coat asparagus and onions with oil and cook on a hot grill until tender. Cool slightly and cover with marinade

Chill for up to 4 hours.

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