Grilled Asparagus With Lemon And Garlic Recipes

Steps:

• 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.

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.

Steps:

• Toast 1/4 cup panko with 1 grated garlic clove and a pinch of salt in a skillet with olive oil. Mix with 1 tablespoon chopped parsley and 1 teaspoon lemon zest. Toss 2 bunches trimmed asparagus with olive oil, salt and pepper. Grill over medium-high heat until just tender, 5 to 6 minutes. Top with the panko mixture.

Steps:

• Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom. Peel the stalks up to the flower bud. Meanwhile, start a grill or preheat a cast-iron or other heavy skillet over medium-high heat until it smokes.
• To grill the asparagus, toss them with about 1 tablespoon of the oil, mixing with your hands until they're coated. Season well with salt and pepper to taste. Grill until tender and browned in spots, turning once or twice, a total of 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 individual spears 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 shallot, 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 quite strong. Season it with salt and plenty of black pepper and stir in the parsley. Serve the asparagus hot or at room temperature with grilled or broiled swordfish, monkfish, or other sturdy fish. Spoon the sauce over all.
• You could serve these grilled asparagus with any of the vinaigrettes on page 304 in lieu of the lemon-shallot-parsley mixture here. If you were serving them as part of an Asian-themed meal, you might swap out the dressing in this recipe for Soy-Ginger Dressing: Combine 1/4 cup soy sauce with 1/2 teaspoon minced garlic, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon sugar, 2 teaspoons rice or other mild vinegar, and a few drops of sesame oil. Serve over the asparagus.

Steps:

• Prepare asparagus by trimming the tough bottom portion from the stalks, and then rinsing in cold water to clean. Blanch the asparagus stalks, by placing a few at a time, in boiling salted water for two minutes. Remove and immediatly immerse asparagus in an ice bath to stop the cooking process. After cooling, place on paper towels to dry completly. Place asparagus on top of a piece of foil, that is large enough to loosely wrap all of the asparagus. Drizzel the oil and lemon juice over the top of the asparagus, and thoroughly mix in the minced garlic and shallots. Wrap the asparagus completly in the foil completely sealing the package. Prepare the grill to medium high heat. Place the sealed packet of asparagus directly on top of coals, or gas burner for 3 minutes. (You should hear the sizzling from within the packet almost immediatley). Carefully turn the packet over and cook for another 3 minutes. Place the packet in an indirect cooking position on the grill, and carefully open the packet (which may have to be done with a knife). Close the grill cover and continue to cook for an additional 5 to 10 minutes or until the asparagus is al dente'. Remove asparagus from foil packet to serving dish and season with the gourmet salt and fresh ground pepper to taste. Garnish with lemon slices, toasted almonds and serve.

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.

Steps:

• Toss asparagus in extra virgin olive oil and minced garlic (I do this in a freezer bag).
• Place asparagus on hot grill.
• Liberally season asparagus with salt and pepper (some washing occurs when dousing with lemon juice).
• Grill asparagus until lightly charred and tender-crisp.
• Remove from grill and squeeze lemon juice onto asparagus.