Quick Bbq Asparagus Food

QUICK BBQ ASPARAGUS

Steps:

• Remove hard ends from asparagus spears and cut in half.
• Melt butter over low-medium temperature BBQ plate and mix the asparagus through the butter as soon as it has melted.
• Sprinkle with rosemary and cook 5 minutes turning a few times during the process.

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.

NIF'S EASY GRILLED ASPARAGUS SPEARS

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.
• Place asparagus on a plate and drizzle oil over spears. Sprinkle with salt and then mix spears with your hands to coat.
• Place aspargus on medium-hot grill, horizontally so they won't fall through the grates. Occasionally roll spears with the back of a spatula so they rotate and cook all around.
• As they caramelize, asparagus should begin to brown in spots but should not be allowed to blacken or char. They are done when slightly wilted.
• Remove from grill and sprinkle with parmesan. Serve immediately.

QUICK AND EASY BAKED ASPARAGUS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly.
• Bake in the preheated oven until desired crispness, about 15 minutes.

GRILLED SESAME ASPARAGUS

Steps:

• Soak 2-3 bamboo skewers in water for 30 minutes or more.
• Wash asparagus and snap the ends off. *Note: Snapping the ends off with your fingers rather than cutting will prevent the asparagus from being stringy.
• Thread the asparagus spears onto the bamboo skewers.
• Spoon or brush the toasted sesame oil onto the asparagus.
• Spoon or brush the soy sauce onto the asparagus.
• Sprinkle with pepper.
• Place on BBQ grill and cook for 3-4 minutes until tender-crisp.
• Sesame seeds can be added after cooking or before, whichever you like better.
• Any extra soy sauce-oil mixture can either be used for dipping or basting during cooking.

BBQ ASPARAGUS WITH PARMESAN AND LEMON ZEST

Steps:

• 1. Wash asparagus and snap off the bottom of the stalks.
• 2. Place damp asparagus onto a piece of heavy-duty foil - shiny side up - large enough to leave 2-3 inches of clear foil on either side and 4-5 inches top and bottom of the asparagus.
• 3. Drizzle olive oil over asparagus and toss to coat.
• 4. Sprinkle with Parmesan, lemon zest (or juice), pepper, and salt. Toss to coat.
• 5. Bring the top and bottom edges of the foil together and fold over several times, leaving some air space between vegetables and foil.
• 6. Repeat with each side of your foil package until a sealed pouch is formed.
• 7. Cook pouch indirectly on the BBQ - meaning on an upper rack, over a non-burning element, or to the side of your burning charcoal - for about 14 mins. Flip the pouch over after 7 mins. Total cooking time will vary with heat level of BBQ/fire mins
• 8. When vegetables are cooked, the pouch will swell up with steam. Note - this will only work if your pouch is well sealed and you haven't accidentally poked a hole in it during handling.
• 9. Open foil pouch and serve. Watch out for the steam when you first tear the foil - especially if the pouch is puffed up. Enjoy!

QUICK BBQ ZUCCHINI

Steps:

• Slice zucchini in half length wise and then cut into serving pieces of around 5cm (2 inches).
• Lightly sprinkle with dill, oregano and pepper, then drizzle olive oil over the top.
• BBQ on oiled hotplate over low-medium temperature for around 4 minutes skin down, 3 minutes face down and a final 3 minutes skin down.

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.

SESAME GRILLED ASPARAGUS RAFTS

Steps:

• With one hand, hold an asparagus stalk at its base. Bend the stalk over with your other hand - the asparagus will break where the woody part ends and the tender part begins. Discard the base. Place 4 or 5 asparagus stalks next to one another. Skewer them crosswise in two places - just below the tips and 3cm from the bottom - with slender bamboo skewers. You will end up with something that looks like a raft.
• In a small bowl, combine the sesame oil, soy sauce, garlic and sesame seeds 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.
• Grill the asparagus on a barbecue or in a griddle pan for 4-5 mins per side, turning with tongs. Sprinkle with sesame mix as they grill.

SIMPLE GRILLED ASPARAGUS

Steps:

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

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

Steps:

• Prepare barbecue (medium-high heat). Lightly spray asparagus with olive oil spray. Grill asparagus until tender and beginning to brown, turning frequently, about 5 minutes. Transfer to platter. Sprinkle with salt to taste. Serve warm or at room temperature.