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.
CHARRED ASPARAGUS WITH MISO BéARNAISE SAUCE RECIPE
A touch of miso and a screaming-hot cast iron pan spruce up these classic steakhouse accoutrements.
Provided by Sasha Marx
Categories Side Dish Quick and Easy Sides
Yield 4
Number Of Ingredients 11
Steps:
- In a small saucepan, combine wine, vinegar, shallots, tarragon stems, and black peppercorns, and bring to a simmer over medium-high heat. Adjust heat to maintain a gentle simmer and cook until reduced to about 1 1/2 tablespoons of liquid, 10 to 12 minutes. Carefully strain liquid through a fine-mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. Let mixture cool slightly.
- In a tall-sided cup that barely fits the head of an immersion blender, combine egg yolks, miso, and the wine-vinegar reduction. Using an immersion blender. Blend mixture until well-combined, about 30 seconds.
- Meanwhile, in a small saucepan, melt butter over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup. Heat a large cast iron skillet over high heat.
- Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup in a thin and steady stream. Continue blending, raising and lowering blender head slightly to fully emulsify butter with the egg yolk mixture. Sauce should be thick and creamy, able to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of water to thin it out. Stir in minced tarragon and season to taste with salt. Transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Béarnaise cannot be cooled and reheated.
- Add half of the asparagus to the preheated cast iron skillet and arrange in a single layer. Cook, turning occasionally, until spears are lightly charred all over and just cooked through, 4 to 6 minutes for thin spears, 5 to 8 minutes for thick spears. Carefully add half of the vegetable oil to the skillet, toss to coat asparagus with oil, and season with salt and pepper to taste. Transfer asparagus to a warmed serving plate. Repeat with remaining asparagus and vegetable oil. Serve immediately, passing béarnaise sauce at the table.
Nutrition Facts : Calories 413 kcal, Carbohydrate 7 g, Cholesterol 188 mg, Fiber 3 g, Protein 5 g, SaturatedFat 22 g, Sodium 290 mg, Sugar 2 g, Fat 40 g, ServingSize Serves 4 as a side, UnsaturatedFat 0 g
GRILLED ASPARAGUS WITH BARBECUE BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Yield 4 to 6 servings
Number Of Ingredients 10
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.
- Mix ingredients together and store in an airtight container for up to 6 months.
ASPARAGUS WITH BEARNAISE BUTTER
Make and share this Asparagus With Bearnaise Butter recipe from Food.com.
Provided by Bren in LR
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Remove the leaves from the tarragon sprigs. Set stems aside. Finely chop the leaves; set aside.
- In a small skillet, heat 2 tablespoons of the butter over medium heat. Add the shallot and the reserved tarragon stems.
- Cook, stirring frequently, until the shallot is translucent. Add the wine, vinegar and 1 tablespoon water. Increase heat to medium and cook until the liquid is mostly evaporated, about 5 minutes.
- Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely.
- Once cool, add the remaining butter, the chopped tarragon leaves, 1/2 teaspoon salt (omit if using salted butter) and 1/4 teaspoon pepper. Mix until thoroughly combined.
- Heat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet. Drizzle lightly with olive oil and season lightly with salt and pepper.
- Roast 10 minutes (longer for fatter spears) or until asparagus is crisp-tender and just beginning to brown on the tips.
- Serve asparagus with the butter.
Nutrition Facts : Calories 170.3, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.7, Sodium 138.7, Carbohydrate 6.5, Fiber 3.2, Sugar 2.9, Protein 3.6
ASPARAGUS STEAK OSCAR
By using fantastic ingredients such as beef tenderloin, crabmeat and fresh asparagus, you can make an elegant dinner. Oscar-style steak is a fine recipe combining the delicious taste of asparagus with only the finest of steaks around. -Cindy Dorsett, Lubbock, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.
Nutrition Facts :
ASPARAGUS WITH MISO BUTTER
This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers. With the egg yolk dripping onto the butter and the asparagus spears dipped into the eggy, miso slurry, you're looking at a four-star dish at a neighborhood restaurant - or at home. Watch our video on how to poach an egg
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 20m
Yield 2 main course servings or 4 starters
Number Of Ingredients 7
Steps:
- Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
- Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
- When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 25 grams, Carbohydrate 19 grams, Fat 55 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 26 grams, Sodium 1389 milligrams, Sugar 7 grams, TransFat 1 gram
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
BEARNAISE BUTTER
This recipe is great to rub under the skin of a Thanksgiving turkey, and also delicious stirred into hot cooked grits or mashed potatoes, melted over steamed broccoli or grilled asparagus. Also good over beef tenderloin. Total time does not include cooling time.
Provided by breezermom
Categories Thanksgiving
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Cook the first 3 ingredients in a small saucepan over medium-high heat for 5 minutes or until the liquid is reduced to 1 tablespoons
- Remove from heat, and cool for 10 minutes.
- Stir in butter and the remaining ingredients. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts : Calories 1329.5, Fat 138.5, SaturatedFat 87.6, Cholesterol 366, Sodium 1227.5, Carbohydrate 11.8, Fiber 0.6, Sugar 0.9, Protein 3.6
GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER
Categories Beef Quick & Easy Steak Summer Grill Grill/Barbecue Tarragon Shallot Gourmet
Yield Serves 4
Number Of Ingredients 8
Steps:
- On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
- Prepare grill.
- Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Serve steaks topped with slices of bèarnaise butter.
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 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
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