Grilled Asparagus Spears Food

GRILLED ASPARAGUS SPEARS

Steps:

• Pre-heat barbecue on medium.
• Cut bottom of asparagus spears until you see the bright green ends. (approximately 1/4-1/2 an inch off).
• Place asparagus on a platter & pour olive oil over the top.
• Cut lemon in half then squeeze lemon juice evenly over asparagus.
• Spread garlic on top.
• Roll asparagus around with your hands to coat evenly.
• Sprinkle w/ salt & pepper.
• Add Parmesan & crushed pepper.
• Remove asparagus from platter & using tongs place them side by side on the grill.
• Cook for 4-5 minutes on each side. (Depending on how well done you prefer it.).
• Meanwhile cut other half of lemon into thin slices then set aside.
• Remove asparagus from grill & place on platter.
• Place lemon wedges around the edge of the platter surrounding the asparagus.
• With each serving place one or two lemon slices on top of the asparagus.

NIF'S EASY GRILLED ASPARAGUS SPEARS

Steps:

• Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness - usually two thirds of the way down the spear.
• Place asparagus on a plate and drizzle oil over spears. Sprinkle with salt and then mix spears with your hands to coat.
• Place aspargus on medium-hot grill, horizontally so they won't fall through the grates. Occasionally roll spears with the back of a spatula so they rotate and cook all around.
• As they caramelize, asparagus should begin to brown in spots but should not be allowed to blacken or char. They are done when slightly wilted.
• Remove from grill and sprinkle with parmesan. Serve immediately.

GRILLED ASPARAGUS

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.

GRILLED ASPARAGUS SPEARS

Steps:

• Preheat a grill.
• Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.
• Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
• Remove from grill and serve immediately (eating spears with your fingers enhances the experience).

SESAME GRILLED ASPARAGUS

Steps:

• In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside.
• Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape.
• In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.
• When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds as they grill. You can serve the asparagus as rafts or unskewered.

STUFFED CATFISH TOPPED WITH GARLIC BUTTER AND GRILLED ASPARAGUS SPEARS AND SWEET POTATOES

Steps:

• In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
• Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.
• Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
• Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.

GRILLED ASPARAGUS

Steps:

• Clean asparagus and chop off ends. Combine olive oil and garlic for a marinade. Add asparagus and let marinate while you preheat the grill.
• Grill asparagus for a couple minutes on each side; watch carefully as they will cook quickly. Serve.

THE BEST GRILLED ASPARAGUS

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.

GRIDDLED ASPARAGUS

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.

WRAPPED ASPARAGUS

Steps:

• Preheat the oven to 400F. Wrap 2 asparagus spears with a slice of prosciutto. Place spears on baking sheet. Drizzle olive oil on the tips and ends of the asparagus (avoiding the prosciutto). Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.
• In a small bowl, whisk together the Philadelphia Cooking Cream with the water. Microwave on medium setting for 45 seconds. If you can't find the Philadelphia Cooking Creme, feel free to omit (the Crispy Prosciutto Wrapped Asparagus is great as-is!) or substitute with 1/4 cup Philadelphia Cream Cheese mixed with 2 tablespoons mayonnaise + 2 tablespoons water and your favorite chopped fresh herbs.
• Plate the asparagus and drizzle the Philadelphia Cooking Cream over the asparagus. Serve immediately.

MARINATED GRILLED ASPARAGUS

Steps:

• Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish.
• Add remaining ingredients.
• Marinate at least 1 hour, turning frequently.
• Place skewers (make sure you soak them in water) through the middle of the asparagus spears, or place spears in a greased grill basket.
• Grill over hot coals until tender but still crunchy.
• Garnish with diced red bell peppers and lemon slices, if desired.

CHARGRILLED ASPARAGUS, COUR...

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

Steps:

• Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness-usually two-thirds of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Alternatively, you can cut the ends off with a knife.
• Coat each spear with olive oil by placing clean, dry spears in a resealable plastic bag, pour in the oil, and massage spears to coat each one. Sprinkle with salt and massage again. Leave the asparagus in the bag until ready to cook.
• Place on the cooking grate crosswise so it won't fall through. Grill for 10 to 15 minutes (depending on the size and thickness of the stalks), turning occasionally to expose all sides to the heat. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
• Remove from grill and serve immediately-eating spears with your fingers enhances the experience.

GRILLED ASPARAGUS

Steps:

• Heat grill to medium-high. Brush asparagus with oil, and season with salt and pepper. Grill, turning occasionally, until tender and charred, about 8 minutes. Serve warm or at room temperature. Garnish with mint.

GRILLED ASPARAGUS

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.

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

GRILLED SOY-SESAME ASPARAGUS

Steps:

• Preheat grill for high heat.
• In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
• Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

GRILLED ASPARAGUS SPEARS

Steps:

• Prepare barbecue (medium-high heat). Combine water, olive oil and roasted garlic oil in large bowl. Add asparagus to water mixture and toss to coat. Let stand 5 minutes. Drain. Season with salt and pepper.
• Grill asparagus until crisp-tender, turning frequently, about 6 minutes.
• Transfer to platter. Sprinkle with parsley.

GRILLED SESAME ASPARAGUS

Steps:

• Soak 2-3 bamboo skewers in water for 30 minutes or more.
• Wash asparagus and snap the ends off. *Note: Snapping the ends off with your fingers rather than cutting will prevent the asparagus from being stringy.
• Thread the asparagus spears onto the bamboo skewers.
• Spoon or brush the toasted sesame oil onto the asparagus.
• Spoon or brush the soy sauce onto the asparagus.
• Sprinkle with pepper.
• Place on BBQ grill and cook for 3-4 minutes until tender-crisp.
• Sesame seeds can be added after cooking or before, whichever you like better.
• Any extra soy sauce-oil mixture can either be used for dipping or basting during cooking.