Dilled Asparagus

Cold marinated asparagus with a briny dill kick. This no-cook side dish lets pickle juice do all the heavy flavor work while you do basically nothing.

The trick is using both the dill pickle liquid and chopped pickles. The brine soaks into the asparagus during that hour-long marinate, delivering vinegary tang deep into each spear. The chopped pickle pieces cling to the surface and add little crunchy, sour bites when you serve.

Olive oil mellows the acidity and gives the spears a glossy sheen. Crushed garlic adds a sharp edge that balances the dill. Serve them drained over crisp lettuce for a cold side that’s bright and refreshing, especially alongside grilled meats or fish.

Pro Tips

• Cook the asparagus just until crisp-tender. Overcooked spears will turn mushy after marinating.
• Marinate for at least an hour, but overnight is even better. The flavor intensifies the longer it sits.
• Use good olive oil here since it’s uncooked. You’ll taste every bit of its fruitiness.
• Drain well before serving. The marinade is punchy on its own and can overwhelm the plate if it pools.

Variations

• Add thinly sliced red onion rings to the marinade for extra bite and color.
• Toss in a pinch of red pepper flakes for a spicy-tangy version.
• Use green beans or blanched broccolini instead of asparagus when asparagus is out of season.