BALSAMIC GRILLED ASPARAGUS
Steps:
- Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
- Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
- Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.
GRILLED ASPARAGUS WITH CARAMELIZED SHALLOT VINAIGRETTE
Choose spears that are smooth and vibrant, with trim, tight tips.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes. Garnish with pea shoots, if desired; serve with vinaigrette.
CARAMELIZED SHALLOT VINAIGRETTE
This makes a rich sauce for our simple Grilled Asparagus.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Melt butter in a medium skillet over medium heat. Add shallots and sugar; season with salt and pepper. Cook, stirring, until shallots are caramelized and tender but still retain some crunch, about 10 minutes; set aside.
- In a small bowl, combine mustard and vinegar; season with salt and pepper. Slowly whisk in oil until combined; stir in shallots.
COLD ASPARAGUS WITH VINAIGRETTE
Steps:
- Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;
GRILLED ASPARAGUS WITH LEMON DRESSING
Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.
Provided by Mark Bittman
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
- To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
- Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 5 grams
GRILLED ASPARAGUS W/ BALSAMIC VINAIGRETTE
I put together this recipe after looking at several others and combining them. We had never had asparagus on the grill before and it was fantastic.
Provided by B-B-Q Man
Categories Vegetable
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- add vinegars, shallot, and garlic to a non-reactive bowl.
- while whisking, slowly drizzle in olive oil to make an emulsion.
- add salt and pepper.
- let sit for 1/2 hour to allow flavors to meld.
- add asparagus and lightly toss to coat evenly.
- let sit for a few minutes.
- place on medium-high preheated grill and let cook for 8-10 minutes.
- right before you remove from grill squeeze lemon over the asparagus and then serve.
ASPARAGUS WITH MUSTARD VINAIGRETTE
Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.
Provided by David Tanis
Categories quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
- Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
- Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
- In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
- To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE
Steps:
- Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Vegetable Side Roast Vegetarian Asparagus Arugula Spring Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
- Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
- Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
ASPARAGUS WITH HAZELNUT VINAIGRETTE
Categories Vegetarian Quick & Easy Asparagus Spring Healthy Hazelnut Gourmet
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Make vinaigrette:
- In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
- Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
- Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.
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From themom100.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 15 mins
- Preheat the grill to medium. In a small bowl, combine 2 tablespoons of the oil, vinegar, honey, mustard, red pepper flakes, and salt and pepper.
- On a sheet pan, toss the asparagus with the remaining tablespoon of the olive oil. Transfer to the grill with the spears facing perpendicular to the grates. Use tongs to turn them as they get grill marks on the bottom, until they are cooked to your liking, anywhere from 4 to 8 minutes, depending on the thickness of the asparagus and how well you like them cooked. Don’t forget that they will continue to cook a bit after you remove them from the heat.
- Transfer them to a serving platter and drizzle over the vinaigrette. Serve warm or at room temperature.
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.
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