GRILLED ASPARAGUS AND SPRING ONIONS WITH LEMON DRESSING
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Provided by Dave Muller
Categories Bon Appétit Lemon Lemon Juice Asparagus Green Onion/Scallion Grill Vegetarian Vegan Wheat/Gluten-Free Side Spring Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
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 DRESSING
Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.
Provided by Mark Bittman
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 5 grams
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.
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
- Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
ASPARAGUS WITH CITRUS DRESSING
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, bring 1/2 in. of water to a boil. Add asparagus and 1 teaspoon salt; boil, uncovered, for 4-5 minutes or until crisp-tender. Drain asparagus and pat dry. Transfer to a serving plate., For dressing, in a jar with a tight-fitting lid, combine the orange juice, lemon juice, mustard, sugar, pepper, oil and remaining salt; shake well. Pour desired amount of dressing over asparagus. Sprinkle with egg yolks if desired. Serve at room temperature.,
Nutrition Facts :
GRILLED ASPARAGUS WITH LEMON DRESSING
This preparation favors thick spears of asparagus, which become tender and remain moist inside while their exteriors char. Those that weigh an ounce or two each-that is, eight to sixteen per pound are the best. The only difference between thick and pencil asparagus is that thick asparagus must be peeled before cooking to remove the relatively tough skin; use a vegetable peeler or paring knife.
Yield makes 4 servings
Number Of Ingredients 6
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 LEMON FISH WITH ASPARAGUS
This recipe can be used with any firm-textured fish, such as cod, tilapia or salmon. Fresh tasting and simple. Prep time includes marinating.
Provided by Chef Shantal
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix salad dressing and lemon juice, pour half of the mixture into a large resealable bag. Add fish; seal bag, turn several times to coat. Refrigerate 15 minutes. Refrigerate other halp of dressing for later.
- Remove fish from marinade, discard.
- Heat barbecue to medium heat. Cut each lemon into 4 slices, place 8 slices on barbecue grate in sets of 2. Place fish fillets over lemon slices, brush with some of the reserved dressing mixture. Cover lid.
- Grill fish 5 minutes; turn over, add remaining lemon slices and the asparagus to barbecue. Grill 5 minutes, brushing asparagus with dressing mixture, until tender-crisp.
- Remove fish, lemon slices and asparagus from girll, discard lemon slices under the fish. Serve remaining lemon slices with the gish and asparagus.
Nutrition Facts : Calories 237.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 99.3, Sodium 143.9, Carbohydrate 16.9, Fiber 7.4, Sugar 1.7, Protein 45.2
GRILLED LEMON PARMESAN ASPARAGUS
A quick way to dazzle up your asparagus for grilling. It offers great flavoring with inexpensive items usually found in the home.
Provided by Marianne
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 75 calories, Carbohydrate 4.9 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 117.6 mg, Sugar 2.2 g
ASPARAGUS PASTA SALAD WITH A CREAMY LEMON DRESSING
A nice twist on asparagus and pasta salad. A quick easy dish with a light lemony, tangy sauce, but very fast. Pair this along a grilled piece of fish or chicken breast and this makes this a very nice easy dinner.
Provided by SarasotaCook
Categories Penne
Time 35m
Yield 6 , 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Dressing -- mix all the ingredients and set to the side until the pasta and asparagus are cooked.
- Salad -- In a large pot of salted water, boil the pasta according to directions. Approximately 3 minutes before the pasta is done, add the asparagus until is comes out al dente. Now drain the pasta and asparagus. Rinse under cold water for just a few seconds to stop the cooking process and cool slightly.
- Combine -- Now toss the still slightly warm pasta with the dressing. Add in the scallions, extra salt and pepper and serve garnished with the cheese fresh lemon slices. A nice simple salad!
- Now this is a very light tasting salad with a very simple dressing. It doesn't have bold flavors, but subtle flavors which is a nice compliment to a fresh herb roasted chicken breast or piece of fish. This is all about fresh subtle flavors.
Nutrition Facts : Calories 289.8, Fat 7.9, SaturatedFat 2.7, Cholesterol 12.4, Sodium 1664.2, Carbohydrate 48.5, Fiber 8.8, Sugar 3.1, Protein 10.2
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