Grilled Asparagus With Lemon 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 ASPARAGUS WITH POACHED EGG, PARMIGIANO AND LEMON ZEST

Steps:

• Preheat a grill pan or grill to medium-high heat.
• Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.
• Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
• Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water. Reserve.
• To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula among 4 individual plates. Arrange the asparagus on top of the arugula on each plate.
• While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with some salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias. Lean the toast halves against each egg.
• Voila!

GRILLED ASPARAGUS WITH LEMON

Steps:

• Heat a grill to medium-high (about 400°). Shave thick, fibrous asparagus stalks with a vegetable peeler, laying stalks flat against a work surface to keep them from breaking under the pressure. Break off woody lower stems. Toss stalks gently with 1 1/2 tbsp. oil, 3/4 tsp. salt, and 1/2 tsp. pepper.
• Lay asparagus on cooking grate and grill, covered, in 2 batches if necessary; turn often until lightly browned all over and tips are crisp, 5 to 10 minutes. Serve warm or at room temperature, seasoned to taste with lemon zest, juice, and a little more oil, salt, and pepper.

GRILLED ASPARAGUS WITH CAPER SALSA

Steps:

• Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute. Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper. Mix gently, and set aside.
• Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.
• Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.

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.

CARBONARA-STYLE TAGLIATELLE WITH GRILLED ASPARAGUS AND LEMON-HERB BREADCRUMBS

Steps:

• Heat a grill pan over medium-high heat. Lightly drizzle the asparagus with EVOO, then grill until charred, evenly marked and tender, 7 to 10 minutes. Cut into 1-inch pieces on an angle, or thinly slice if the asparagus is thick.
• Meanwhile, bring a large pot of salted water to a boil for the pasta.
• Heat 1 tablespoon EVOO in a small skillet over medium heat. Melt the butter into the oil; when it foams, stir in the lemon zest, then add the breadcrumbs and stir until moistened. Cook, stirring occasionally, until the breadcrumbs are deep golden. Stir in the chives and parsley and remove from the heat.
• Heat the remaining 3 tablespoons EVOO in a large skillet over medium heat. Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes. Add the garlic and stir for 1 to 2 more minutes, then add the wine and reduce the heat to low.
• Lightly beat the egg yolks in a small bowl.
• Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.
• Add the asparagus to the pancetta mixture and heat through.
• Drain the pasta and add it to the skillet with the asparagus and pancetta. Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Divide the pasta among shallow bowls and top with lots of the lemon-herb breadcrumbs.

GRILLED LEMON ASPARAGUS WITH FETA

Steps:

• Toss the asparagus with olive oil, salt, and pepper. Make sure to wash and trim the asparagus before cooking.
• Place the asparagus and halved lemons on the grill. Cook the asparagus for about 3 minutes on each side. Cook the lemon cut side down for 5-6 minutes. You can also cook the asparagus in a 425-degree oven for 8-10 minutes.
• Top with feta cheese with lemon juice.

GRILLED ASPARAGUS WITH GREMOLATA

Steps:

• Toast 1/4 cup panko with 1 grated garlic clove and a pinch of salt in a skillet with olive oil. Mix with 1 tablespoon chopped parsley and 1 teaspoon lemon zest. Toss 2 bunches trimmed asparagus with olive oil, salt and pepper. Grill over medium-high heat until just tender, 5 to 6 minutes. Top with the panko mixture.

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.

GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE

Steps:

• Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
• Whisk in the olive oil; season with taste with salt and pepper.
• Set aside.
• To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
• Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
• Transfer asparagus to a platter.
• Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.

LEMON BUTTER GRILLED ASPARAGUS RECIPE

Steps:

• Mix together the melted butter and lemon juice. Pour into a large ziplock bag and add in the asparagus. Make sure all of the asparagus is coated in the butter mixture.
• Place in the fridge for about 30 minutes before grilling.
• When ready to grill, heat grill to medium high (about 400-450 degrees F) and brush with canola oil.
• Add the asparagus directly to the grill and grill for 7-10 minutes, flipping once.
• When fully cooked, remove from the grill and season with salt and pepper to taste.
• Serve hot. Enjoy!

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.

GRILLED ASPARAGUS WITH MOZZARELLA

Steps:

• Mix all ingredients together and season with salt and pepper to taste.
• Preheat grill. Brush asparagus with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes or until just tender. Divide the asparagus among 4 plates and immediately top with a slice of the cheese. Drizzle with the lemon vinaigrette.

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.

ASPARAGUS GRILLED WITH GARLIC, ROSEMARY, AND LEMON

Steps:

• Place all marinade ingredients (lemon halves & squeezed juice) in zip lock bag.
• Shake to mix then add asparagus spears and marinade 1-6 hours.
• Grill for 10 minutes turning until browned.

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 LEMON & MINT

Steps:

• About 30 minutes prior to grilling, combine olive oil, lemon juice, and mint.
• Brush fresh asparagus with olive oil marinade and allow to sit.
• Heat up grill and place asparagus on grill with tongs.
• Sprinkle with salt and pepper and cook for about 5-7 minutes.
• Serve immediately.

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.

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.