Grilled Asparagus With Saffron Aioli Food

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 BACON-WRAPPED ASPARAGUS

Steps:

• Place asparagus in a large bowl. Pour olive oil over spears and coat each one. Wrap 2 to 3 spears with 1 slice of bacon. Repeat with remaining asparagus and bacon.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill asparagus until bacon is crispy, 3 to 4 minutes per side. Season with pepper.

GRILLED ASPARAGUS

Steps:

• Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness-usually two-thirds of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Alternatively, you can cut the ends off with a knife.
• Coat each spear with olive oil by placing clean, dry spears in a resealable plastic bag, pour in the oil, and massage spears to coat each one. Sprinkle with salt and massage again. Leave the asparagus in the bag until ready to cook.
• Place on the cooking grate crosswise so it won't fall through. Grill for 10 to 15 minutes (depending on the size and thickness of the stalks), turning occasionally to expose all sides to the heat. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
• Remove from grill and serve immediately-eating spears with your fingers enhances the experience.

GRILLED ASPARAGUS

Steps:

• Preheat grill for high heat.
• Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
• Grill over high heat for 2 to 3 minutes, or to desired tenderness.

GRILLED ASIAN ASPARAGUS

Steps:

• Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
• Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.

GRILLED ASPARAGUS WITH SAFFRON AIOLI

Steps:

• For Aioli: Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat.
• Bring to a boil and remove from heat.
• Cool completely.
• Mix mayonnaise and garlic in medium bowl to blend.
• Mix in cooled vinegar mixture.
• Season aioli to taste with salt and pepper.
• (Can be made 1 day ahead. Cover and refrigerate.).
• For Asparagus: Prepare barbecue (medium-high heat.) Toss asparagus with oil on rimmed baking sheet.
• Sprinkle with salt and pepper.
• Grill asparagus until crisp-tender, turning occasionally, about 5 minutes.
• Transfer to platter.
• Drizzle aioli over asparagus.
• Sprinkle with bell pepper.

GRILLED ASPARAGUS WITH SAFFRON AïOLI

Steps:

• For aioli:
• Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• For asparagus:
• Prepare barbecue (medium-high heat). Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.

SESAME GRILLED ASPARAGUS

Steps:

• In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside.
• Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape.
• In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.
• When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds as they grill. You can serve the asparagus as rafts or unskewered.

GREAT GRILLED ASPARAGUS

Steps:

• Warm a grill pan over medium-high heat. Place the 2 tablespoons Hidden Valley® Farmhouse Originals Italian with Herbs Dressing in a large bowl. Wash and trim the ends of the asparagus. Peel the stems if desired. Add to the bowl with the dressing and toss to coat. Season with salt and pepper. Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more. Transfer the asparagus to a serving platter, drizzle with the 1/2 cup Hidden Valley® Farmhouse Original Italian Dressing with Herbs and serve warm or at room temperature.

GRILLED VEGETABLES SALAD WITH CRAB CAKES AND SAFFRON AIOLI

Steps:

• Saute the peppers and garlic in olive oil. Set aside to cool.
• In a big bowl, combine the crabmeat, 3 tablespoons of the mayonnaise, herbs, bread crumbs, and the cooled Sauteed mixture. Mix well. If it seems dry, add more mayonnaise. Cover and refrigerate for 20 minutes.
• Make balls from crab mix into 8 equal portions. Pat each into a disk. Chill again until ready to cook.
• Preheat grill for 20 minutes before you need to cook vegetables. Prep all the vegetables then toss in olive oil, salt, and pepper in separate bowls. Grill them over medium high heat until they are tender but not mushy, about 10 to 15 minutes, depending on the heat of the grill. As they come off grill, toss them in a bit more olive oil and balsamic vinegar. Serve warm or at room temperature.
• Fry the crab cakes over medium high heat in olive oil until golden brown. Serve with the grilled vegetables and Saffron Aioli.
• Use garlic that is fresh and firm. If garlic has sprouted, split the cloves and remove green germ. In food processor, puree garlic until chopped fine. Season with salt and pepper and add the saffron and egg yolks. With motor running slowly, add the olive oil in a thin steady stream. When it is done, it should be like a thick mayonnaise. Add lemon juice and cayenne and taste for seasoning.
• Alternatively, you can make the aioli in a mortar and pestle, which is the traditional way.
• Yield: 2 cups

GRILLED SOY-SESAME ASPARAGUS

Steps:

• Preheat grill for high heat.
• In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
• Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

GRILLED ASPARAGUS WITH SAFFRON AIOLI

Steps:

• Aioli: Whisk vinegr honey, and saffron threads in small saucepan over medium high heat. Bring to boil. Remove from heat. Cool completely. Combine and season with salt and pepper (Can be made 1 day ahead, cover and chill).
• Toss asparagus with oil and sprinkle with salt and pepper. Grease the grill with either Pam or olive oil. Place asparagus directly on the grill and cook until crisp tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with pepper.
• Asparagus can be served hot or at room temperature.

SIMPLE GRILLED ASPARAGUS

Steps:

• Coat asparagus with oil.
• Grill about 3 minutes.
• Season and serve.

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 WITH ROASTED-GARLIC AïOLI

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
• Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
• Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

GRILLED ASPARAGUS WITH GORGONZOLA BUTTER

Steps:

• Stir Gorgonzola cheese, butter, and lemon juice in a medium bowl to blend.
• Season to taste with salt and pepper.
• Cover and refrigerate the butter (may be prepared 2 days in advance).
• Prepare barbecue (high heat).
• Whisk oil, basil, and garlic to blend in small bowl.
• Spread out asparagus in single layer baking dish.
• Pour oil mixture over asparagus and turn to coat.
• Sprinkle with salt and pepper.
• Transfer asparagus to barbecue.
• Grill until charred on all sides, turning occasionally, about 4 minutes.
• Transfer to plates and top asparagus with Gorgonzola butter and serve.