HOW TO MAKE THE BEST GRILLED ASPARAGUS
Tender and sweet, grilled asparagus is the perfect healthy 15-minute side dish for any meal. Use thicker asparagus spears for easy grilling.
Provided by Heidi
Categories Side Dish
Time 9m
Number Of Ingredients 5
Steps:
- Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.
- Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about 2/3 of the way down the stalk until it naturally breaks where the woody part begins. If desired, use a knife to trim the ends of the stalks to tidy up the cuts. Discard the ends.
- Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.
- Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
- Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.
Nutrition Facts : Calories 54 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 584 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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.
GRILLED ASPARAGUS
Tender, with a delicious barbecue flavor, this grilled asparagus makes a perfect side dish for grilled meats. Don't know how to cook asparagus on the grill? Just place the stalks on a double skewer. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a large skillet, bring water to a boil; add asparagus. Cover and cook until crisp-tender, about 2-3 minutes; drain and pat dry. Cool Slightly., Thread several asparagus spears onto 2 parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning and basting once.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED ASPARAGUS WITH BARBECUE BUTTER
Make and share this Grilled Asparagus With Barbecue Butter recipe from Food.com.
Provided by cookiedog
Categories Vegetable
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- For the BBQ seasoning: Mix ingredients together and store in an airtight container for up to 6 months.
- For the butter: Mix rub into butter. Spread the butter mixture lengthwise across a piece of plastic wrap. Roll the butter up tightly into a log and twist the ends. Refrigerate.
- Asparagus: Preheat grill. If using a stovetop grill, use medium-high heat. Gently toss asparagus with seasoning, oil and salt and pepper, to taste. Grill asparagus until tender, turning once, about 6 minutes. Serve with barbecue butter.
Nutrition Facts : Calories 422.7, Fat 30.6, SaturatedFat 15.8, Cholesterol 61, Sodium 205.3, Carbohydrate 39.9, Fiber 15.3, Sugar 20.3, Protein 10
NEELY'S ASPARAGUS CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove from heat and let cool.
- In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
- In a separate bowl, add panko, paprika and butter. Mix well to combine.
- Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.
- Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.
GRILLED HALIBUT WITH BBQ BUTTER
Provided by Patrick and Gina Neely : Food Network
Time 51m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Seasoning:
- Stir the paprika, sugar and onion powder together in a bowl and set aside.
- Halibut:
- In a small bowl, using a rubber spatula, combine the oregano, scallions, butter, barbeque seasoning, orange zest, 1/4 teaspoon salt and cayenne pepper. Spoon the seasoned butter onto a piece of plastic wrap. Using the plastic wrap as a shield for your hands, shape the butter into a log, wrapping it in the plastic, and refrigerate for at least 30 minutes.
- Heat a grill to medium-high.
- Brush the fish fillets on both sides with olive oil and season with salt and pepper. Grill the halibut fillets until the center of the fish is opaque and firm, about 4 minutes per side.
- Brush the asparagus with some more oil and season the stalks with salt and pepper. Grill the spears until they are tender, turning them once, about 6 minutes total.
- Transfer the fish and asparagus to serving plates. Spread a generous tablespoon of the barbeque butter over the fish. Serve the remaining butter alongside the fish, if desired.
GRILLED ASPARAGUS WITH BARBECUE BUTTER - THE NEELYS
Make and share this Grilled Asparagus With Barbecue Butter - the Neelys recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Break off ends of asparagus.
- For the butter:.
- Mix rub into butter. Spread the butter mixture lengthwise across a piece of plastic wrap. Roll the butter up tightly into a log and twist the ends. Refrigerate.
- Preheat grill. If using a stovetop grill, use medium-high heat. Gently toss asparagus with seasoning, oil and salt and pepper, to taste. Grill asparagus until tender, turning once, about 6 minutes. Serve with barbecue butter.
Nutrition Facts : Calories 188.8, Fat 17.9, SaturatedFat 10.1, Cholesterol 40.7, Sodium 130.2, Carbohydrate 6.2, Fiber 3, Sugar 2, Protein 3.8
GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 50m
Yield 4 servings (with leftovers)
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
- Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
- Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
- Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
- Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.
GRILLED HALIBUT AND ASPARAGUS WITH BARBECUE BUTTER
Gina: This is an idea that Pat and I hatched when we were thinking of other ways to use our Neely's Barbecue Seasoning. We were already sprinkling it over various meats, and I was using it to season catfish. So, one evening when I was having a cocktail (which is when I am most creative), I thought, why not combine the barbecue seasoning with butter?!? I checked with Pat, and he thought it was a great idea, and, voilà, barbecue butter was born. You know, some of our best dishes have come from just messing around, so you might want to do what we do and let yourself go in the kitchen! During warm weather, when we don't have the time (or the desire) to stand over a hot stove, few meals are as enticing as a piece of grilled fish like halibut, tuna, or salmon alongside grilled spears of asparagus slathered with this lively butter. The addictive butter (flavored with fresh herbs, scallions, and orange zest) is also incredibly versatile. Try it tossed with pasta and grilled shrimp, or melted over a seared steak. Boiled creamy new potatoes or steamed rice is a great accompaniment to this simple, satisfying meal. Barbecue butter will keep in the fridge for 4 or 5 days.
Yield serves 6
Number Of Ingredients 11
Steps:
- Using a rubber spatula, combine the oregano, scallion, butter, Neely's Barbecue Seasoning, orange zest, 1/4 teaspoon salt, and cayenne. Transfer the seasoned butter onto a piece of plastic wrap. Using the plastic wrap as a shield for your hands, shape the butter into a log, wrap with the plastic wrap, and chill for at least 30 minutes.
- Heat the grill to medium-high. Brush the fish fillets on both sides with olive oil, and season with salt and freshly ground black pepper; set aside.
- Brush the asparagus with oil and season with salt and black pepper. Grill the spears until they are tender, turning them once, about 6 minutes total.
- Grill the halibut fillets about 4 minutes per side, until the center of the fish is opaque and firm. Transfer the fish and asparagus to plates. Spread a generous tablespoon of the barbecue butter over the fish. Serve, passing additional barbecue butter alongside.
SIMPLE GRILLED ASPARAGUS
Make and share this Simple Grilled Asparagus recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 4m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Coat asparagus with oil.
- Grill about 3 minutes.
- Season and serve.
Nutrition Facts : Calories 82.4, Fat 6.9, SaturatedFat 1, Sodium 2.4, Carbohydrate 4.4, Fiber 2.4, Sugar 2.1, Protein 2.5
GRILLED ASPARAGUS WITH GORGONZOLA BUTTER
The Gorgonzola butter is heavenly, and I think I might just use any leftovers to butter a nice loaf of bread. I found this recipe on epicurious.com, and it originally came from Bon Appetit September 2000 by Allen Susser, Chef Allen's, Miami, FL. YUMMY! Serviing size is estimated because it was not listed.
Provided by AmyZoe
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir Gorgonzola cheese, butter, and lemon juice in a medium bowl to blend.
- Season to taste with salt and pepper.
- Cover and refrigerate the butter (may be prepared 2 days in advance).
- Prepare barbecue (high heat).
- Whisk oil, basil, and garlic to blend in small bowl.
- Spread out asparagus in single layer baking dish.
- Pour oil mixture over asparagus and turn to coat.
- Sprinkle with salt and pepper.
- Transfer asparagus to barbecue.
- Grill until charred on all sides, turning occasionally, about 4 minutes.
- Transfer to plates and top asparagus with Gorgonzola butter and serve.
Nutrition Facts : Calories 177.8, Fat 15.9, SaturatedFat 8.4, Cholesterol 32.4, Sodium 254.1, Carbohydrate 5.4, Fiber 2.3, Sugar 1.6, Protein 5.6
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