THE BEST GRILLED ASPARAGUS
We found that the best way to grill asparagus is to lay it right on the grill grates at an angle--no foil packet or grilling basket necessary. We jazzed ours up with tangy, creamy feta and fresh mint. To get a good char, be sure to use medium-sized asparagus -- no pencil-thin stalks here!
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
- Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
- Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.
GRILLED ASPARAGUS SALAD
It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and Parmesan cheese. My husband and I love it!
Provided by Heather Hedstrom
Categories Side Dish Vegetables Asparagus
Time 13m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
- Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
- In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 3.4 g, Cholesterol 1.5 mg, Fat 10.2 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 50.3 mg, Sugar 1 g
GRILLED ASPARAGUS BRUSCHETTA
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Toss the trimmed asparagus with the olive oil and some salt and pepper. Grill until lightly charred on each side, but still robust and crunchy, about 5 minutes. When cool enough to handle, cut the asparagus into very thin slices on the bias (diagonal), and set aside.
- Brush both sides of the bread slices with olive oil. Grill the bread on both sides until toasted with nice grill marks. Remove from the grill and immediately rub the slices of bread on one side with the peeled garlic cloves.
- In a medium bowl, mix together the goat cheese, tomatoes and red pepper until well combined. Spread the goat cheese mixture on the grilled bread in an even layer. Divide the asparagus among each slice of bread, layering it on top of the cheese mixture. Cut each slice in half, and serve the bruschetta immediately.
GRILLED ASPARAGUS WITH RASPBERRIES AND ASIAGO CHEESE
I love colour and texture in foods! The first time I did this recipe was on a hot summer night...when it was even too hot to barbecue. We persevered and was quite delighted with the results. Wonderful with any grilled meats or fish. I tend to go light on the seasoning and the oil....but that is my preference. Season according to taste
Provided by Abby Girl
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill.
- Spread asparagus along a large tray with sides. Drizzle olive oil, then shake tray to coat asparagus. Add more olive oil if needed.
- Drizzle with vinegar, salt and pepper.
- Place asparagus across the grill and cook, turning carefully, until tender and crips, 3 - 5 minutes.
- Return asparagus to tray. Add thyme; drizzle with more raspberry vinegar (if needed).
- Arrange asparagus on a platter and garnish with fresh raspberries and cheese.
Nutrition Facts : Calories 51.8, Fat 2.1, SaturatedFat 0.3, Sodium 17.1, Carbohydrate 7.3, Fiber 3.7, Sugar 2.4, Protein 3.1
ASPARAGUS SALAD WITH GRILLED SALMON
This salad's a little sweet, a little savory and very refreshing. Healthy asparagus boasts anti-inflammatory nutrients and vitamins A, B and C. It's fabulous grilled; you'll want to fix this again! -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the syrup, mustard, oil and dill; set aside., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon., Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once., Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.
Nutrition Facts : Calories 336 calories, Fat 16g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 294mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED ASPARAGUS
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously transforms it from the kind of vegetable you hated as a kid to a sweet, meaty, lip-smackin' treat that you can't get enough of as an adult. Contrary to popular belief, look for the fatter stalks when buying asparagus-they are much better suited to grilling and actually have better flavor. This is the least amount of work you will ever have to do to be considered the Queen or King of the Grill.
Provided by Elizabeth Karmel
Categories Side Picnic Vegetarian Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Asparagus Spring Summer Tailgating Grill Grill/Barbecue Healthy Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 3
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.
ASIAN ASPARAGUS SALAD
A delightful change of pace from hot vegetable side dishes, this lovely asparagus salad gets an Asian twist with a simple marinade and sesame seeds. Once you try it, you'll serve it time and again. -Linda Hutton, Hayden, Idaho
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl. , Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving.
Nutrition Facts :
GRILLED ASPARAGUS AND FARRO SALAD
This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every bite, stalks of asparagus are grilled, chopped, and tossed in along with lemon zest, almonds, fistfulls of dill and scallions, and briny feta cheese. Great on its own as a vegetarian meal, this recipe can also serve as a formidable co-star to any grilled chicken dish.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
- Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
- Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.
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HOW TO MAKE THE BEST GRILLED ASPARAGUS
From foodiecrush.com
5/5 (59)Total Time 9 minsCategory Side DishCalories 54 per serving
- Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about 2/3 of the way down the stalk until it naturally breaks where the woody part begins. If desired, use a knife to trim the ends of the stalks to tidy up the cuts. Discard the ends.
- Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.
- Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
GRILLED ASPARAGUS SALAD RECIPE - BOBBY FLAY
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4/5 Total Time 40 minsAuthor Bobby Flay
- Light a grill or preheat a grill pan. Brush the asparagus with oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Let cool, then cut the asparagus into 1-inch pieces.
- In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.
- In a bowl, whisk the orange juice, lemon juice, vinegar, both mustards and a pinch of salt and pepper. Gradually whisk in the 1/2 cup of oil until emulsified; add the tarragon. Pour the dressing over the salad and toss. Garnish with pita chips and serve.
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