THE BEST GRILLED ASPARAGUS
We found that the best way to grill asparagus is to lay it right on the grill grates at an angle--no foil packet or grilling basket necessary. We jazzed ours up with tangy, creamy feta and fresh mint. To get a good char, be sure to use medium-sized asparagus -- no pencil-thin stalks here!
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
- Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
- Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.
SHAVED ASPARAGUS SALAD
Provided by Michael Symon : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Remove and chop the zest from the orange and add it to a large nonreactive bowl. Add the asparagus and cheese and toss together. Peel the orange and cut segments from the membrane. Add the segments to the bowl with the asparagus.
- Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. Whisk in the olive oil and season with salt and pepper. Add the dressing to the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes. Toss in the hazelnuts and serve.
Nutrition Facts : Calories 178, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 463 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 13 grams, Sugar 6 grams
MY FAVORITE ASPARAGUS
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
- Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.
GRILLED ASPARAGUS WITH LEMON & MINT
A great side dish for an elegant grilled meal such as filet mignon, prime rib or your favorite grilled seafood.
Provided by annconnolly
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- About 30 minutes prior to grilling, combine olive oil, lemon juice, and mint.
- Brush fresh asparagus with olive oil marinade and allow to sit.
- Heat up grill and place asparagus on grill with tongs.
- Sprinkle with salt and pepper and cook for about 5-7 minutes.
- Serve immediately.
Nutrition Facts : Calories 526.3, Fat 54.3, SaturatedFat 7.5, Sodium 5.8, Carbohydrate 9.9, Fiber 4.8, Sugar 4.7, Protein 5.1
SAUTEED WHITE ASPARAGUS AND ENDIVE IN ORANGE SAUCE
Succulent white asparagus and bitter endive are braised in fresh orange juice, then topped with a sauce made of the thickened juice mixed with white wine and Grand Marnier.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Using a citrus zester, remove orange zest in very thin strips from half of the orange, and set aside. Using a sharp knife, remove and discard peel and pith from orange; cut orange crosswise into 1/4-inch-thick rounds; cut rounds into quarters, and set aside.
- Snap off and discard tough ends of asparagus. Using a vegetable peeler, remove outer layer of asparagus. Melt 1 tablespoon butter in a large saute pan over medium-high heat. Add asparagus and endive; saute until endive is golden brown, about 4 minutes.
- Add 5 tablespoons orange juice and 3/4 teaspoon salt; braise, covered, until just tender, about 8 minutes. Transfer asparagus and endive to plates; set aside in a warm place.
- Add wine, remaining 5 tablespoons orange juice, and Grand Marnier to pan. Swirl liquid, deglazing pan. Remove from heat; swirl in remaining tablespoon butter. Drizzle sauce over asparagus and endive; garnish with reserved orange pieces and zest. Serve immediately.
GRILLED ASPARAGUS
A tasty way to grill asparagus on a regular grill or a stove top grill pan. I found this recipe on the WebMD website from Cooking Light magazine.
Provided by Chef Christopher
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut off tough ends of asparagus.
- Combine all ingredients in a large zip-top plastic bag.
- Seal and marinate for 30 minutes.
- Remove asparagus from bag, and discard marinade.
- Place asparagus on grill rack or grill pan coated with cooking spray.
- Grill at medium to medium-high temperature for 5 minutes on each side or until asparagus is done.
Nutrition Facts : Calories 69.3, Fat 3.6, SaturatedFat 0.5, Sodium 152.1, Carbohydrate 7.6, Fiber 2.3, Sugar 3.5, Protein 3
GRILLED ASPARAGUS AND ENDIVE WITH FAVAS, ORANGE AND MINT
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a pot 3/4 full of salted water to boil over high heat. Meanwhile prepare large bowl of ice water. Add the shucked fava beans to the boiling water and boil for 1 min. Drain and transfer to the bowl of ice water. When the beans cool use your fingers to peel off skins. Set aside. Prepare hot fire in a grill and oil the grill rack. Arrange the asparagus and endive on the grill making sure they are perpendicular to the grate bars and do not fall through the grate. ( alternatively use a grill screen) Grill turning occasionally until they are evenly charred 2-3 min total. Arrange on serving platter and season with salt and pepper. Using a zester, zest the orange over a bowl. Peel and segment the rorange allowing the segmaents and any juices to fall into the bowl. Add the olive oil, using a fork break up the orange segments into bite-sized pieces. Season with dalt and pepper. Scatter the fava beans and mint on top of the grilled vegetables. Drizzle with orange dressing and serve immediately. You can substitute English peas for fava beans or grilled fennel for endive. You can use a broiler instead of a grill. Just keep close watch to avoid overcooking
GRILLED ASPARAGUS
The special thing about this recipe is that it's so simple. Fresh asparagus with a little oil, salt, and pepper is cooked quickly over high heat on the grill. Enjoy the natural flavor of your veggies.
Provided by Anonymous
Categories Side Dish Vegetables Asparagus
Time 18m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat grill for high heat.
- Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
- Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 4.4 g, Fat 3.5 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 2.3 mg, Sugar 2.1 g
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