Grilled Elk Asperagus Salad Recipes

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:

• 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.

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.

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.

Steps:

• Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
• While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
• Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.

Steps:

• Make vinaigrette: Blend all ingredients in blender until smooth. (Can be made 2 days ahead. Cover and refrigerate.) Make salad: Rub Elk steaks with olive oil and Five Spice; season with S&P. Let stand at least 30 minutes. Grill steak until cooked to desired doneness, about 3 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes. Meanwhile, saute asparagus and onion slices. Transfer to plate. Cut steak crosswise into thin slices. Baby greens on bottom of plate; arrange steak and asparagus. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.