Grilled Lemon Parmesan Asparagus 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 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.

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 LEMON PEPPER BUTTER PARMESAN ASPARAGUS

Steps:

• Prepare a tinfoil packet tray or use a vegetable tray for your BBQ pit. Get BBQ pit ready and heated.
• In the tray, layer the asparagus and add sliced butter all over the top. Sprinkle with lemon pepper seasoning and salt. Layer lemon slices on top of that.
• Grill covered for about 5-7 minutes. Open lid and continue cooking uncovered for about 4-5 more minutes.
• Remove from heat, sprinkle with optional parmesan and serve immediately.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

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 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.

PARMESAN LEMON ASPARAGUS

Steps:

• Preheat oven to 375 degrees.
• Wash and chop asparagus into bite sized pieces, leaving off the white part on the end.
• On a baking sheet, toss asparagus in olive oil, parmesan cheese, and the juice of 1/2 lemon.
• Bake for 15-20 minutes, or until asparagus is cooked through and slightly begins to golden.
• Top with more Parmesan cheese and the juice of other 1/2 lemon.

LEMON-PARMESAN BROILED ASPARAGUS

Steps:

• Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan., Broil 5-6 inches from heat until tender and lightly browned, 5-7 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.

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.