CHARGRILLED ASPARAGUS
An easy Italian starter. If you want to go fancy, wrap little bunches of the cooked asparagus in parma ham!
Provided by Cathy Kerton-Johnson
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove woody ends of asparagus.
- Toss asparagus in a bowl with olive oil.
- Heat a griddle, or barbeque and cook the asparagus for about 10 minutes, until al dente.
- Drizzle with balsamic vinegar and sprinkle with parmesan shavings to serve.
Nutrition Facts : Calories 110.5, Fat 7.2, SaturatedFat 2.7, Cholesterol 11, Sodium 205.6, Carbohydrate 5.6, Fiber 1.8, Sugar 2.5, Protein 7
CHARGRILLED ASPARAGUS, COUR...
Chargrilled asparagus, courgettes and halloumi with herb sauce and over-roasted tomatoes from Ottolenghi
Provided by moosefactoryuk
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- season tomatoes with oil, salt and pepper
- roast tomatoes on baking paper in 170 degrees C oven for 30 mins
- blanch asparagus for 2 mins and refresh, drain and season with oil, salt and pepper
- slice courgettes thinly and season with salt and pepper
- blitz dressing stuff
- chargrill the veg and cheese
- layer the charred things and drizzle with dressing
GRILLED ASPARAGUS WITH GREMOLATA
This recipe takes the traditional flavors in the green sauce called Gremolata - parsley, lemon, garlic and olive oil - and combines them with crisp toasted panko to create a crunchy topping for lightly charred asparagus.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1/4 cup panko with 1 grated garlic clove and a pinch of salt in a skillet with olive oil. Mix with 1 tablespoon chopped parsley and 1 teaspoon lemon zest. Toss 2 bunches trimmed asparagus with olive oil, salt and pepper. Grill over medium-high heat until just tender, 5 to 6 minutes. Top with the panko mixture.
CHARGRILLED ASPARAGUS, COURGETTES AND MANOURI
From Ottolenghi The Cookbook> You can substitute halloumi cheese for the manouri. You can roast the tomatoes and blanch the asparagus ahead of time if you wish.
Provided by Brookelynne26
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Start with the tomatoes. Preheat the oven to 350°F Mix the tomatoes with 3 tbsps of the olive oil and season with some salt and pepper. Spread them out on a baking tray lined with baking parchment, skin side down. Roast in the oven for 40-50 minutes, or until semi-dried. You can leave them there a bit more or a bit less, depending on how dry you like them. They will be delicious anyway. Remove from the oven and leave to cool.
- Trim the woody bases of the asparagus and blanch for 4 minutes in plenty of boiling water. Drain and refresh under cold water, making sure the spears are completely cold. Drain well again, then transfer to a mixing bowl and toss with 2 tablespoons of the remaining olive oil and some salt and pepper.
- Slice the zucchinis very thinly lengthwise, using a mandolin or a vegetable peeler. Mix with 1 tbsp of the olive oil and some salt and pepper.
- Place a ridged griddle pan on a high heat and leave there for a few minutes. It should be very hot. Grill the zucchinis and asparagus, turning them over after about a minute. You want to get nice char marks on all sides. Remove and leave to cool.
- Heat the remaining 3 tbsp of olive oil in a pan. Fry the manouri cheese for 3 minutes on each side or until it is golden. Place on kitchen paper to soak up excess oil. Alternatively, chargrill the cheese on the hot griddle pan for about 2 minutes on each side.
- To make the basil oil, blitz all the ingredients in a blender until smooth. You might need to double the quantity for some blender blades to be effective. Keep any extra oil for future salads.
- To assemble, arrange the rocket, vegetables and cheese in layers on a flat serving plate. Try to build the salad up whilst showing all the individual components. Drizzle with as much basil oil as you like and serve.
Nutrition Facts : Calories 316.6, Fat 31.5, SaturatedFat 4.4, Sodium 45.8, Carbohydrate 8.4, Fiber 3.1, Sugar 4.8, Protein 3.3
GRIDDLED ASPARAGUS
A special, quick and easy to prepare veg for a roast chicken dinner
Provided by Ruth Watson
Categories Dinner, Lunch, Side dish, Starter, Vegetable
Time 30m
Number Of Ingredients 3
Steps:
- Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
- Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it's very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded.
- Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature.
- To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.
Nutrition Facts : Calories 53 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.25 milligram of sodium
CHARGRILLED CHICKEN WITH ORANGE, ASPARAGUS & BEANS
Make and share this Chargrilled Chicken With Orange, Asparagus & Beans recipe from Food.com.
Provided by kelly in TO
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken in a glass dish. Combine cinnamon and half the orange juice, honey and oil in a jug. Pour over chicken and turn to coat. Cover and place in the fridge for 15 minutes to marinate.
- Cook the asparagus and green beans in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Preheat a chargrill on high. Add the chicken and cook for 3-4 minutes each side or until just cooked through. Transfer to a plate and set aside for 5 minutes to cool. Thinly slice across the grain.
- Meanwhile, whisk the vinegar and the remaining orange juice, honey and oil in a jug. Taste and season with pepper.
- Place the asparagus, green beans, butter beans, orange and parsley in a bowl and toss to combine. Divide salad among serving plates. Top with chicken and drizzle over the dressing to serve.
Nutrition Facts : Calories 194.4, Fat 3.2, SaturatedFat 0.6, Sodium 290.7, Carbohydrate 35.7, Fiber 11.1, Sugar 11.4, Protein 11.2
CHARGRILLED CHICKEN
Make and share this Chargrilled Chicken recipe from Food.com.
Provided by Old Magic1 Barfield
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Trim fat from chicken and wash thoroughly.
- Place in zip top plastic bag.
- Add salad dressing and beer.
- Allow to marinate at least 4 hours in refrigerator.
- Barbecue chicken on a covered outside grill.
- Frequently baste with marinade, approx.
- every 20 minutes.
- Any kind of beer will do.
- Also any kind of salad dressing- the more robust, the better.
Nutrition Facts : Calories 558.9, Fat 36.4, SaturatedFat 8.2, Cholesterol 131.6, Sodium 1063.9, Carbohydrate 8.9, Sugar 4.7, Protein 41.4
CHARGRILLED ASPARAGUS & SPRING ONIONS WITH CHIVE FLOWERS
My recipe for Chargrilled Asparagus & Spring Onions with Chive Flowers is simple and yet a painting on the plate with its mauve chive flowers, grass green asparagus and spring onion stems. It is the perfect accompaniment to any grilled meats or fish, especially salmon, and also makes a wonderfully tactile summer "sharing platter" for an "al fresco" lunch or supper.
Provided by French Tart
Categories Lunch/Snacks
Time 13m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat a griddle pan over a very high heat and add the olive oil - place the asparagus spears & spring onions in the pan, being careful that the oil does not spit and burn you.
- Cook for 2 to 4 minutes on one side, depending on the thickness and then turn over and continue to cook for a further 2 to 4 minutes. You are aiming for charred, but not burnt!
- Just before the end add the Balsamic vinegar and a little more oil if needed.
- Serve straight away with chopped fresh chives and chive flowers sprinkled over the top, and a lemon wedge per serving.
Nutrition Facts : Calories 183.1, Fat 7.8, SaturatedFat 1.1, Sodium 67.4, Carbohydrate 25.5, Fiber 10.3, Sugar 8.7, Protein 10.7
CHARRED ASPARAGUS, SMOKED SALMON, SHRIMP & RYE CRUMB
Impress guests with this deceptively simple starter that's packed with the lovely flavours of salmon, shrimp, asparagus and apple. Make it in just 20 minutes
Provided by Tom Kerridge
Categories Starter
Time 20m
Number Of Ingredients 8
Steps:
- Heat a griddle pan. Char the asparagus for 10 mins, turning occasionally, until lightly burnt and tender. Combine the oil and vinegar to make the dressing.
- Divide the asparagus between four plates. Scatter over the salmon flakes, apple matchsticks, watercress shoots and crumbled rye crackers, then finish with the shrimp. Drizzle over the dressing just before serving.
Nutrition Facts : Calories 288 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
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