Grilled Asparagus With Roasted Shallots Cranberry Vinagare Food

BALSAMIC GRILLED ASPARAGUS

Steps:

• Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
• Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
• Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.

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 WITH CARAMELIZED SHALLOT VINAIGRETTE

Steps:

• Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes. Garnish with pea shoots, if desired; serve with vinaigrette.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

CRANBERRY AND ROASTED-SHALLOT SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Drizzle one tablespoon vinegar over shallots, toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
• Bring red wine, port, brown sugar, remaining four tablespoons vinegar and granulated sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about eight minutes. Mix in parsley and shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.

ROASTED ASPARAGUS WITH BALSAMIC-SHALLOT BUTTER

Steps:

• Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk.
• Preheat oven to 450 degrees.
• Snap off woody ends of asparagus.
• Arrange spears in a single layer on a shallow baking pan coated with cooking spray.
• Cover with foil and bake for 5 minutes.
• Uncover and bake an additional 10 minutes or until asparagus is crisp tender.
• Pour butter mixture over asparagus, tossing gently to coat.
• Serve immediately.

ASPARAGUS WITH MUSTARD VINAIGRETTE

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
• Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
• Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
• In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
• To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

GRILLED OR ROASTED ASPARAGUS WITH BALSAMIC

Steps:

• Toss the asparagus with shallot, oil, 1/8 tsp salt and pepper. Roast or grill turning twice, until tender and browned, 8 to 10 minutes.
• Bring vinegar and the remaining 1/8 teaspoons salt to a simmer in a small skillet over medium-high heat until slightly syrupy and toss the asparagus with the reduced vinegar.

GRILLED ASPARAGUS WITH ROASTED SHALLOTS & CRANBERRY VINAGARE

Steps:

• Whisk 1/3°C olive oil, the juice of lemon,3 T. red wine vinegar and salt and pepper. Toss 1/2 of this mixture with the asparagus and the other half with the shallots.
• Roast shallots in a 350 oven for 20 minutes.
• Grill asparagus on the grill 5-7 minutes.
• When shallots have cooled mince them up.
• Meanwhile to prepare the vinegarette combine.
• the cranberry juice, balsamic vinegar, 1/2 Cup olive oil 1 T. chives or parsley, and chopped shallots.
• To serve lay out asparagus and top with dressing add dried cranberries across the top. If you make ahead the cranberries will absord the vinegarette and plump up nicely.