ASPARAGUS WITH GRILLED MELON SALAD
Provided by Giada De Laurentiis Bio & Top Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat.
- Drizzle the melon slices with the olive oil and place in the grill pan. Grill undisturbed until browned on the first side, about 30 seconds. Flip and grill on the reverse side for an additional 30 seconds. Remove to a cutting board to cool slightly, then cut into 1/2-inch pieces. Place the grilled melon in a medium bowl, along with the tomatoes, mint, lime juice, chile paste and 1/4 teaspoon salt; mix well with a spoon. Set aside to let the flavors mingle.
- Meanwhile, heat 5 tablespoons water in a large skillet over medium heat. When bubbles just start rising to the surface, begin whisking in the butter, 1 tablespoon at a time, whisking constantly to form an emulsion. When all of the butter is incorporated, reduce the heat to medium low to keep the mixture at just below a simmer. Add the thyme and 1/2 teaspoon salt, swirling the pan to combine. Add the asparagus and toss gently to coat. Cover the pan and cook until the asparagus is tender all the way through when pierced with the tip of a knife, 5 minutes.
- Remove the asparagus to a platter and spoon some of the melon salad over the top. Top with a few shavings of ricotta salata if desired. Serve with additional salad on the side.
GRILLED TOMATOES AND ASPARAGUS WITH PESTO GARNISH
Lots of flavor! This recipe was made for the RSC contest so that is why different ingredients are used like the soy and Ricotta. I myself would like my pesto Recipe #49909 better. And as for the 1/2 teaspoon light soy you don't even know it's there. But if you like go ahead and use salt or just skip it! For the pesto is strong and the veggies need nothing extra.
Provided by Rita1652
Categories Cheese
Time 21m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat grill.
- For pesto place all ingredients into a food processor pulse till smooth.
- Keep cool.
- Mix olive oil and soy place in storage bag.
- Add tomatoes and asparagus.
- Toss to cover then place on hot grill turning till just blistered.
- Remove from grill.
- Season with salt and pepper.
- Cut tomatoes in half.
- Arrange on plate with aparagus.
- Topping with pesto.
GRILLED FLATBREAD WITH ASPARAGUS PESTO AND FONTINA
Steps:
- Heat grill to high
- Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano.
- Place pizza shell on the grill. Grill until slightly crisp, about 1 minute. Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil. Slice each flatbread into bite-sized pieces.
GRILLED TUNA WITH GRILLED ASPARAGUS AND OVEN ROASTED TOMATO SAUCE
Provided by Emeril Lagasse
Categories main-dish
Time 1h47m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
- Serve the tuna with the asparagus and tomato sauce.
- 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.
- Preheat the oven to 400 degrees F.
- In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
- To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
- The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
GRILLED VEGETABLES WITH COLLARD GREEN PESTO
I love this clean-out-the-vegetable bin side dish. It's a great way to use up that zucchini or red pepper before it's on the way out, and that collard green pesto? Whew! It's to die-for. I put my Southern spin on the Italian condiment by substituting pecans for pine nuts and adding collard greens in with the basil. Cousins, you've got to try it!
Provided by Kardea Brown
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain.
- With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary.
- For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired.
GRILLED CHILEAN SEA BASS ON A RAGOUT OF FRESH ASPARAGUS, TOMATO, CORN AND TRI COLOR ORZO
Provided by Food Network
Number Of Ingredients 9
Steps:
- Preheat grill. Lightly oil and season sea bass on both sides. Place on grill. Cook each side for approximately 6 minutes. While fish is on grill, add tomato, asparagus, and corn to saute pan. Season with salt and pepper. After about three minutes, add orzo and chicken stock. Reduce. To plate dish, spoon orzo on plate and place sea bass on top. Garnish with lemon.
NIF'S GRILLED TOMATOES WITH PESTO AND CHEESE
Make and share this Nif's Grilled Tomatoes With Pesto and Cheese recipe from Food.com.
Provided by Nif_H
Categories Cheese
Time 15m
Yield 4 tomato halves, 4 serving(s)
Number Of Ingredients 5
Steps:
- Scoop out seeds and most of the flesh from the tomato halves.
- Using only half the pesto, divide pesto in each tomato half and top evenly with green onion. Mix remaining pesto with mozzarella cheese. Top each tomato half with cheese mixture.
- Place tomato halves on tinfoil placed on a medium hot grill. They are done with the cheese has melted and the tomatoes have heated through.
- Top with parley or chives.
Nutrition Facts : Calories 91.9, Fat 6.3, SaturatedFat 3.7, Cholesterol 22.1, Sodium 178, Carbohydrate 2.3, Fiber 0.5, Sugar 1.4, Protein 6.6
GRILLED TOMATOES - CHEESE TOPPED
This is a very quick and tasty way to fix some of the tomatoes that are coming in from your tomato vines. Nice side dish - and a change from a regular salad.
Provided by Trisha W
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Halve tomatoes, and sprinkle cut surfaces with salt and freshly ground pepper.
- Mix bread crumbs, cheese, and butter; sprinkle on top of tomatoes, trimming with snipped parsley.
- Heat tomatoes, cut side up, on griddle about 5 minutes, or until heated through.
Nutrition Facts : Calories 135.6, Fat 9.7, SaturatedFat 5.9, Cholesterol 24.3, Sodium 223.3, Carbohydrate 9, Fiber 1.7, Sugar 3.5, Protein 4.4
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
ASPARAGUS WITH TOMATO VINAIGRETTE
Provided by Luisa de la Hija
Categories Egg Tomato Vegetable Side Picnic Vegetarian Quick & Easy Asparagus Bell Pepper Spring Healthy Bon Appétit Spain
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold running water and drain thoroughly. Arrange asparagus on large platter. Cover and refrigerate until cold.
- Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.)
- Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately.
GRILLED-ASPARAGUS, TOMATO, AND FONTINA PIZZETTE
A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed asparagus and scallions, and fresh tomatoes and thyme.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Yield Makes three 7-inch round pizzette, or one 13-inch round pizza
Number Of Ingredients 9
Steps:
- Preheat grill for direct- and indirect-heat cooking to 500 degrees (if grill does not have a temperature gauge, set an oven thermometer on upper rack). If distance between grill grates is 1 inch or greater, preheat a metal cooling rack directly on grill to prevent dough from sinking through.
- Toss asparagus and scallions with oil; season with salt and pepper. Grill, turning a few times, until charred in places but still firm, 2 to 3 minutes. Let cool slightly; when cool enough to handle, cut scallions into 1 1/2-inch pieces.
- Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Divide into thirds. Starting in center of each and using both hands, press down and outward with your fingertips while allowing dough to slowly turn. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until each is stretched to an approximately 7-inch round.
- Lightly drizzle each round with oil; season with salt and pepper. Transfer to grill over direct heat and cook just until set and lightly charred on bottoms, 2 to 3 minutes. Remove from grill.
- Divide half of cheese evenly among crusts, then top with asparagus, scallions, tomatoes, and thyme. Sprinkle evenly with remaining cheese. Return pizzette to grill over indirect heat. Cover and cook until crusts are golden brown in places, asparagus is crisp-tender, and cheese is bubbly, 6 to 8 minutes. Serve immediately.
GRILLED TOMATO WITH PESTO
Wonderful grilled tomatoes, wonderful side with any BBQ, lots of taste. evolved from B H & G to our taste.
Provided by Derf2440
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Hollow out the top 1/4 inch of tomato halves with a spoon.
- Top each tomato half with 2 teaspoons pesto sauce and an onion slice.
- Arrange tomatoes in 2 foil pie pans.
- Place tomatoes in the centre of the grill rack.
- Cover and grill for 8 to 10 minutes or until tomatoes are heated through.
- Stir together the cheese, almonds, if using, and parsley in a small mixing bowl.
- Sprinkle mixture over tomatoes.
- Cover and grill for 5 minutes more or until cheese melts.
- Season to taste with salt and pepper, if desired.
Nutrition Facts : Calories 52.5, Fat 3, SaturatedFat 1.8, Cholesterol 8.4, Sodium 54.7, Carbohydrate 4, Fiber 1, Sugar 2.3, Protein 3
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