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.
GRILLED ASPARAGUS WITH PEPPER ZABAGLIONE
Mario Batali chars his asparagus on the grill, then serves it with a super-rich zabaglione sauce spiked with black pepper.
Categories Mario Batali savory zabaglione asparagus with sauce grilled asparagus savory sabayon asparagus with cream sauce
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
- In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
- In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
- Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano, and serve.
INGREDIENTS3 LARGE EGG YOLK1 LARGE EGG3 TBSP VIN SANTO OR OTHER LIGHTLY SWEET DESSERT WINE2 TBSP UNSALTED BUTTER, SOFTENED1 TBSP HEAVY CREAM1 TSP FRESHLY GROUND PEPPER KOSHER SALT2 LB LARGE ASPARAGUS2
Provided by Food & Wine
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- 1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat. 2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm. 3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates. 4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.
GRILLED ASPARAGUS AND BELL PEPPER
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches asparagus and 1 quartered red bell pepper with olive oil, salt and pepper. Grill over medium-high heat, turning, until tender and charred, 3 minutes for the asparagus and 6 minutes for the pepper. Thinly slice the pepper and toss with 2 tablespoons olive oil and 1 teaspoon red wine vinegar; spoon over the asparagus. Top with chopped chives.
HOW TO MAKE THE BEST GRILLED ASPARAGUS
Tender and sweet, grilled asparagus is the perfect healthy 15-minute side dish for any meal. Use thicker asparagus spears for easy grilling.
Provided by Heidi
Categories Side Dish
Time 9m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 54 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 584 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GRILLED ASPARAGUS
Categories Side Asparagus Summer Grill/Barbecue Healthy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Prepare grill.
- Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch (see photo, above). Brush asparagus with oil and season with kosher salt.
- Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.
GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS
Make and share this Grilled or Oven Roasted Bell Peppers and Asparagus recipe from Food.com.
Provided by ARathkamp
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fire up the grill or preheat oven to 400 degrees.
- Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
- Line a cookie sheet with foil.
- Trim asparagus and cut off hard ends.
- Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
- Coat vegetables with salt and fresh ground black pepper.
- Dirzzle butter sauce over vegetables. Toss to coat evenly.
- Bake for 20 minutes or until asparagus is just tender, but still crisp.
GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS
This is a great stand-alone dish or you can put it over pasta or a salad. Because the veggies stand up to the vinaigrette, you can make it ahead of time.
Provided by FalloonFarm
Categories BBQ & Grilled Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
- Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 23.4 g, Fat 14.4 g, Fiber 6.9 g, Protein 10 g, SaturatedFat 2 g, Sodium 117.8 mg, Sugar 9.7 g
GRILLED ASPARAGUS WITH CAPER SALSA
Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus. The recipe, from the chef Yotam Ottolenghi, is quickly prepared. Bread may be needed to sop up the rest of the salsa. (If caprino fresco isn't available, try another soft goat cheese, like chèvre.)
Provided by Sam Sifton
Categories vegetables, side dish
Time 25m
Yield Serves 6
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 2 grams
BLACK PEPPER SABAYON ON ASPARAGUS SPEARS
George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible." This easy version of the classic egg yolk and wine sauce is made with mayonnaise and toasted peppercorns. It works well on meats, poultry, fish, and even sandwiches. Here, it ups the ante on vegetables.
Provided by George Kelso
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Place peppercorns in heavy resealable plastic bag; crush coarsely with mallet. Heat heavy small skillet over medium heat. Add peppercorns and onion. Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes. Whisk mayonnaise, sour cream, whipping cream, and vinegar in small bowl to blend. Stir in peppercorn mixture. Season sabayon to taste with salt.
- Preheat broiler. Butter 13x9x2-inch glass baking dish or broilerproof casserole. Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well and pat dry. Arrange asparagus in single layer in prepared dish. Spread with sabayon. Broil until sauce turns golden, about 2 minutes. Serve with lemon wedges.
GRILLED ASPARAGUS MEDLEY
This colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. -Pam Gaspers, Hastings, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat. , Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 78 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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