Grilled Asparagus With Lemon And Olive Oil Food

GRILLED ASPARAGUS WITH OLIVE OIL, LEMON & PARMESAN

Steps:

• Wash whichever kind of asparagus you're using, with their woody ends snipped off.
• Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. As soon as they're ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil.
• Season with sea salt and black pepper to taste, then take a block of Parmesan to the table and either grate or shave some over the asparagus with a speed peeler.

GRILLED LEMON PARMESAN ASPARAGUS

Steps:

• Preheat an outdoor grill on medium heat, and lightly oil the grate.
• Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
• Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
• Transfer coated asparagus to the preheated grill with tongs.
• Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.

GRILLED ASPARAGUS WITH OLIVE OIL, LEMON & PARMESAN

Steps:

• Heat a large griddle pan, remove the hard ends from the asparagus and dry griddle on both sides until nicely marked (about 5 minutes).
• As soon as they're ready, put them on the plates and dress with a good squeeze of lemon juice and about twice as much olive oil. (The quantities listed in the ingredients above are really rough as you just need to dress this dish to your own taste.).
• Season with salt & pepper to taste and then add freshly shaved or grated parmesan cheese.

GRILLED ASPARAGUS WITH LEMON AND OLIVE OIL

Steps:

• Preheat the grill to medium.
• In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
• Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.

FIVE-INGREDIENT GRILLED ASPARAGUS WITH PECORINO AND PINE NUTS

Steps:

• Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
• Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
• Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
• Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.

ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL

Steps:

• Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
• Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.

GRILLED ASPARAGUS WITH LEMON DRESSING

Steps:

• Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
• To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
• To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
• Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.

GRILLED ASPARAGUS WITH LEMON DRESSING

Steps:

• Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom. Peel the stalks up to the flower bud. Meanwhile, start a grill or preheat a cast-iron or other heavy skillet over medium-high heat until it smokes.
• To grill the asparagus, toss them with about 1 tablespoon of the oil, mixing with your hands until they're coated. Season well with salt and pepper to taste. Grill until tender and browned in spots, turning once or twice, a total of 5 to 10 minutes.
• To pan-grill the asparagus, do not oil or season them. Just toss them in the hot skillet and cook, turning the individual spears as they brown, until tender, 5 to 10 minutes. Remove as they finish and season with salt and pepper.
• Mix together the lemon juice and shallot, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be quite strong. Season it with salt and plenty of black pepper and stir in the parsley. Serve the asparagus hot or at room temperature with grilled or broiled swordfish, monkfish, or other sturdy fish. Spoon the sauce over all.
• You could serve these grilled asparagus with any of the vinaigrettes on page 304 in lieu of the lemon-shallot-parsley mixture here. If you were serving them as part of an Asian-themed meal, you might swap out the dressing in this recipe for Soy-Ginger Dressing: Combine 1/4 cup soy sauce with 1/2 teaspoon minced garlic, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon sugar, 2 teaspoons rice or other mild vinegar, and a few drops of sesame oil. Serve over the asparagus.

GRILLED ASPARAGUS AND SPRING ONIONS WITH LEMON DRESSING

Steps:

• Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don't have Meyer lemons, use regular lemons in their place).
• Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.

GRILLED ASPARAGUS WITH LEMON AND GARLIC

Steps:

• Break off woody ends of asparagus.
• In a small bowl, combine olive oil, garlic, lemon zest and paprika and mix together well with a fork.
• Lay the asparagus side by side and pierce with skewers to form a raft.
• If you use bamboo skewers, don't forget to soak them for 30 minutes before using, so they don't catch fire.
• Place asparagus rafts on the grill and brush with the olive oil mixture.
• Cook to your desired tenderness (it takes almost no time at all), and season with salt and pepper.