GRILLED ASPARAGUS AND BELL PEPPER
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches asparagus and 1 quartered red bell pepper with olive oil, salt and pepper. Grill over medium-high heat, turning, until tender and charred, 3 minutes for the asparagus and 6 minutes for the pepper. Thinly slice the pepper and toss with 2 tablespoons olive oil and 1 teaspoon red wine vinegar; spoon over the asparagus. Top with chopped chives.
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.
ASPARAGUS SOUP WITH PARMIGIANO ZABAGLIONE
Chef's Notes: The keys to achieving a brilliant green color for this soup are blending the barely cooked asparagus with fresh spinach leaves, adding a bit of vitamin C for its antioxidant effects, and cooling the soup as quickly as possible. You can make both the soup and the zabaglione the day before serving them. Add the whipped cream to the zabaglione up to 8 hours ahead, but no longer, or it will deflate and not float as beautifully on top.
Provided by Michael Chiarello : Food Network
Categories dessert
Time 51m
Yield about 12 cups soup and 3/4 cup zabaglione
Number Of Ingredients 18
Steps:
- For the soup, set a large saucepot over a high flame and heat up the olive oil. Add the onions, stir briefly, and lower the heat to medium. Add a pinch of salt to draw moisture out of the onions. Cook the onions until they are soft and translucent but without any browning, about 10 minutes, stirring occasionally. Add the potatoes, bay leaf and chicken stock. Raise the flame to high to bring the stock to a boil, then lower the heat to a simmer. Taste the stock and season with salt and pepper, if necessary. Cook until the potatoes are tender, about 10 minutes. Add the asparagus and thyme. Return the stock to a simmer. Cook until the asparagus is barely tender.
- Remove the bay leaf. Working quickly, ladle some of the soup into a blender with the spinach and vitamin C. Process until the soup is smooth and homogenous. To cool quickly, remove to a large bowl set inside a larger bowl filled with ice water or a sink partially filled with ice water. Add the cream and lemon zest, and season with salt and pepper. Stir often until the soup is no longer steaming. (The soup can be made to this point, covered and refrigerated for up to 1 day or frozen for up to 1 month.)
- To make the zabaglione, bring 2 inches of water to a simmer in a large saucepan. In a large non-reactive bowl, whisk together the egg yolks and wine. Season with salt and pepper. Set the bowl inside the saucepan but not touching the water, and whisk constantly until the mixture has thickened to point where the whisk can leave a clean trail on the bottom of the bowl, 3 to 5 minutes. Remove the bowl from the heat. Whisk vigorously for 1 minute to cool to room temperature and gradually whisk in the cheese. Season the mixture with pepper, to taste. (The zabaglione can be made to this point, covered and refrigerated for up to 1 day.) Add 1/3 of the whipped cream. Whisk until smooth and then fold in the remaining whipped cream, being careful keep the mixture light and airy.
- To serve, in a large saucepot, warm the soup over medium heat. Ladle into espresso cups. Spoon the zabaglione over each serving (about 1 teaspoon for each espresso cup of soup). Serve warm or at room temperature.
GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS
This is a great stand-alone dish or you can put it over pasta or a salad. Because the veggies stand up to the vinaigrette, you can make it ahead of time.
Provided by FalloonFarm
Categories BBQ & Grilled Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
- Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 23.4 g, Fat 14.4 g, Fiber 6.9 g, Protein 10 g, SaturatedFat 2 g, Sodium 117.8 mg, Sugar 9.7 g
GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS
Make and share this Grilled or Oven Roasted Bell Peppers and Asparagus recipe from Food.com.
Provided by ARathkamp
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fire up the grill or preheat oven to 400 degrees.
- Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
- Line a cookie sheet with foil.
- Trim asparagus and cut off hard ends.
- Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
- Coat vegetables with salt and fresh ground black pepper.
- Dirzzle butter sauce over vegetables. Toss to coat evenly.
- Bake for 20 minutes or until asparagus is just tender, but still crisp.
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.
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