Marinated Asparagus Bundles Recipes

Steps:

• Preheat oven, if using, to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
• To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
• For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

Steps:

• Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
• Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

Steps:

• Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

Steps:

• Mix basil, oil, vinegar, salt, sugar and pepper. Set aside.
• Cut ends off asparagus.
• Cook asparagus in a large pot of simmering water for 4 minutes.
• Drain and put in an ice bath.
• Remove asparagus to a platter and top with chopped tomato.
• Pour vinaigrette on asparagus.
• Chill until ready to serve.

Steps:

• In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

Steps:

• Snap off the tough ends of asparagus and wash asparagus thoroughly.
• Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
• Place asparagus in a large bowl of ice water to stop the cooking. Drain.
• Lay asparagus in a 13" by 9" baking dish.
• In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
• Pour over asparagus.
• Cover dish with plastic wrap and place in the refrigerator.
• Chill for about 8 hours.
• Using tongs, remove asparagus from marinade and serve.

Steps:

• Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
• Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
• Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
• Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
• Reheat oven to Medium-High on "Grill" setting.
• Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip.
• Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
• Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.

Steps:

• Snap off tough ends of asparagus.
• Cover and cook in a small amount of boiling water 5 minutes or until crisp-tender.
• Drain and rinse under cold running water; drain well.
• Trim white portion from green onions, and reserve for another use.
• Place green onion tops in a bowl; add boiling water to cover.
• Drain immediately, and rinse under cold running water.
• Gather asparagus into 10 bundles, and add 2 bell pepper strips to each bundle.
• Tie each bundle with a green onion strip.
• Place bundles in a 13x9-inch baking dish.
• Combine chopped onion and next 9 ingredients (onion through pepper) in a bowl; stir well.
• Pour over asparagus bundles.
• Cover and chill 2 to 8 hours.
• To serve, remove asparagus bundles from marinade, and discard marinade.
• Arrange asparagus bundles on a serving platter.