Grilled Asparagus With Hazelnut Star Anise Mayonnaise Food

HOW TO MAKE THE BEST GRILLED ASPARAGUS

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.

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.

GRILLED ASPARAGUS

Steps:

• Preheat the grill to medium heat to 350°-400°F. Clean and oil grill grates.
• Trim the woody ends off the asparagus. Place the asparagus spears on a platter or baking sheet. Drizzle with the olive oil, and toss the spears to coat. Season with kosher salt and freshly ground black pepper, and toss again to coat evenly.
• Place the asparagus perpendicular on the grill. Grill on high heat for 6 to 10 minutes or until the spears are tender and nicely marked. After 3 to 4 minutes, use tongs to roll the spears.
• Transfer to a platter, and garnish with desired toppings. Serve warm or at room temperature.

GRILLED ASPARAGUS WITH TANGERINE MAYONNAISE

Steps:

• Put the tangerine juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2 cup. Let cool to room temperature.
• Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices. Cover and refrigerate until very cold.
• Combine the reduced juice, tarragon, egg yolk, and salt and pepper, to taste, in a blender and blend until well mixed. With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Taste, for seasoning. Scrape into a jar, cover, and refrigerate until needed. You should have about 1 2/3 cups mayonnaise. Keeps 2 to 3 days, refrigerated.
• Prepare the grill and let burn down to medium coals. Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper. Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes. Cover the grill, if necessary, to maintain the heat.
• Arrange the asparagus on a platter with the reserved tangerine segments. Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl. Garnish with fresh or candied zest and the nuts, if using. Serve at once.
• Cook's Note: Every cook has insecurities. One of mine is mayonnaise. I always get a little anxious until I see it coming together in the blender. If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water. If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.

STAR ANISE-RUBBED GRILLED SHRIMP

Steps:

• Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour.
• Mix soy sauce, vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate.
• Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving.

SEASONED GRILLED ASPARAGUS

Steps:

• Remove woody ends from asparagus and discard.
• Place asparagus in large ziploc bag. Pour in oil and sprinkle seasoning.
• Close bag forcing out air. Rub asparagus through bag to evenly distribute seasonings.
• Grill to your taste. We use a pan for the grill that has holes in it. Often serve with grilled shrimp since it can all be placed in the same pan. Delicious.

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.

SIMPLE GRILLED ASPARAGUS

Steps:

• Coat asparagus with oil.
• Grill about 3 minutes.
• Season and serve.

GRILLED ASPARAGUS WITH TANGERINE MAYONNAISE

Steps:

• Cook the asparagus for 3 minutes in boiling salted water, then cool.
• Put the juice in a small nonreactive saucepan and bring to a boil.
• Cook until reduced to ½ cup.
• Let cool to room temperature.
• Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices.
• Cover and refrigerate until very cold.
• Combine the reduced juice, tarragon, egg yolk, and salt and pepper to taste in a blender and blend until well mixed.
• With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin, steady stream until all the oil is incorporated.
• Taste for seasoning.
• Scrape into a jar, cover, and refrigerate until needed.
• You should have about 1-2/3 cups mayonnaise.
• (Keeps 2 to 3 days, refrigerated.) Prepare the grill and let burn down to medium coals.
• Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper.
• Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes.
• Cover the grill if necessary to maintain the heat.
• Arrange the asparagus on a platter with the reserved tangerine segments.
• Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl.
• Garnish with fresh or candied zest and the nuts, if using.
• Serve at once.
• note: If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water.
• If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.

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.

ASPARAGUS WITH HAZELNUT GREMOLATA

Steps:

• In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes. Remove from the pot.
• In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt.
• Toss well to mix and coat.
• Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest.
• Serve immediately.