Marinated Asparagus Bundles

Blanched asparagus spears bundled with strips of red bell pepper and tied with softened green onion tops, then marinated in a tangy red wine vinegar dressing. This is the kind of make-ahead appetizer that looks like it took serious effort but most of the work is just chilling time.

The green onion ties are a clever touch. Briefly blanching the green tops in boiling water makes them pliable enough to wrap around each bundle without snapping. They add a pop of color and hold everything together without toothpicks or string.

The marinade is oil-free: red wine vinegar, water, a touch of sugar, oregano, tarragon, and Worcestershire sauce. It’s bright and herbal, designed to enhance the asparagus without coating it in oil. Chill for anywhere from 2 to 8 hours, drain, and arrange on a platter.

Kitchen Tips

• Snap the asparagus at its natural break point. Hold the bottom and bend. It’ll snap exactly where the tough part ends.
• Cook the asparagus to crisp-tender, not soft. Five minutes in boiling water is usually right. Immediately rinse under cold water to stop the cooking and lock in the bright green color.
• Make the bundles roughly even in size. They look much more polished when they’re uniform on the platter.
• Don’t marinate longer than 8 hours. The vinegar will start to break down the asparagus texture and turn it mushy.

Variations

• Add strips of yellow bell pepper alongside the red for more color contrast.
• Swap the red wine vinegar for balsamic for a sweeter, mellower marinade.
• Wrap each bundle with a thin strip of prosciutto instead of green onion for a heartier appetizer.