GRILLED BACON-WRAPPED ASPARAGUS
Enjoy this delicious and paleo/Whole30® side dish at your next summer barbecue!
Provided by Diana71
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 20m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 4.8 g, Cholesterol 15.1 mg, Fat 9.3 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 2.4 g, Sodium 320.1 mg, Sugar 2.1 g
GRILLED ASPARAGUS
A tasty way to grill asparagus on a regular grill or a stove top grill pan. I found this recipe on the WebMD website from Cooking Light magazine.
Provided by Chef Christopher
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut off tough ends of asparagus.
- Combine all ingredients in a large zip-top plastic bag.
- Seal and marinate for 30 minutes.
- Remove asparagus from bag, and discard marinade.
- Place asparagus on grill rack or grill pan coated with cooking spray.
- Grill at medium to medium-high temperature for 5 minutes on each side or until asparagus is done.
Nutrition Facts : Calories 69.3, Fat 3.6, SaturatedFat 0.5, Sodium 152.1, Carbohydrate 7.6, Fiber 2.3, Sugar 3.5, Protein 3
GRILLED PROSCIUTTO ASPARAGUS
After tasting an asparagus appetizer at a lovely restaurant, I created my version of it to enjoy at home. -Michele Merlino, Wakefield, Rhode Island
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen
Number Of Ingredients 3
Steps:
- Cut each prosciutto slice crosswise in half. Spread each piece with about 1 teaspoon cheese; wrap around an asparagus spear., Place on an oiled grill rack over medium heat, seam side down. Grill, covered, until prosciutto is lightly browned, 6-8 minutes, turning once.
Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 158mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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 ASPARAGUS WITH SAFFRON AIOLI
This is Bobby Flay's recipe that was featured in Bon Appetit. I love this sauce! I have served it over grilled, roasted and blanched asparagus! It's even better with homemade mayonnaise.
Provided by Grace Lynn
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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 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 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
SAFFRON ALIOLI
Categories Condiment/Spread Food Processor Tomato No-Cook Quick & Easy Mayonnaise Saffron Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 10
Steps:
- Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
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 OLIVE OIL, LEMON & PARMESAN
A Jamie Oliver recipe. This is a great combination and the way we have asparagus most often. It is so easy and delicious.
Provided by Baz231
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 220.6, Fat 18.6, SaturatedFat 4.8, Cholesterol 14.7, Sodium 272.8, Carbohydrate 6.5, Fiber 2.5, Sugar 2, Protein 9.4
GRILLED ASPARAGUS WITH SAFFRON AIOLI
If you have never tried grilled veggies, this recipe could possibly convert you. It did for me! I usually cut the recipe for the aioli in half as it gives off a large amount and I tend to only like a drizzle on my veggies
Provided by Abby Girl
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 340.9, Fat 22.3, SaturatedFat 3.3, Cholesterol 15.3, Sodium 440.2, Carbohydrate 34.3, Fiber 3.4, Sugar 10.7, Protein 5.5
GRILLED SOY-SESAME ASPARAGUS
This asparagus pairs especially well with Asian types of grilled foods, such as kebabs or satays.
Provided by Sue Lau
Categories Side Dish Vegetables Asparagus
Time 18m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 99.8 calories, Carbohydrate 9.8 g, Fat 5.9 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 230.1 mg, Sugar 4.3 g
GRILLED ASPARAGUS WITH LEMON AND GARLIC
This recipe is courtesy of Paula Deen and Food Network. There is NO butter in this recipe; sorry Paula Deen fans. This is just a simple, easy way to enjoy some yummy asparagus.
Provided by Kay D.
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 117.3, Fat 10.4, SaturatedFat 1.5, Sodium 16.4, Carbohydrate 5.3, Fiber 2.4, Sugar 1.5, Protein 2.9
GRILLED ASPARAGUS WITH SAFFRON AïOLI
Provided by Bobby Flay
Categories Side Saffron Asparagus Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
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.
SAFFRON AïOLI
Make your own aïoli infused with saffron to use as a sauce at your next summer barbecue. Made with egg yolks, lemon juice, garlic and mustard, it's easy to make
Provided by Anna Glover
Categories Condiment
Time 15m
Yield Serves 8 as a dip
Number Of Ingredients 6
Steps:
- Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
- Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.
Nutrition Facts : Calories 244 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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