NIF'S EASY GRILLED ASPARAGUS SPEARS
I quickly made this tonight to have with our steaks. It was simple and delicious and showcased the asparagus without overpowering it with extra spices or flavours. Feel free to add whatever flavours you think it might need. Enjoy!
Provided by Nif_H
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
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.
- Place asparagus on a plate and drizzle oil over spears. Sprinkle with salt and then mix spears with your hands to coat.
- Place aspargus on medium-hot grill, horizontally so they won't fall through the grates. Occasionally roll spears with the back of a spatula so they rotate and cook all around.
- As they caramelize, asparagus should begin to brown in spots but should not be allowed to blacken or char. They are done when slightly wilted.
- Remove from grill and sprinkle with parmesan. Serve immediately.
Nutrition Facts : Calories 109.4, Fat 8.7, SaturatedFat 2.1, Cholesterol 5.5, Sodium 98, Carbohydrate 4.7, Fiber 2.4, Sugar 2.2, Protein 4.9
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.
GRILLED ASPARAGUS SPEARS
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat a grill.
- Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.
- Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
- Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
GRILLED ASPARAGUS
The special thing about this recipe is that it's so simple. Fresh asparagus with a little oil, salt, and pepper is cooked quickly over high heat on the grill. Enjoy the natural flavor of your veggies.
Provided by Anonymous
Categories Side Dish Vegetables Asparagus
Time 18m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat grill for high heat.
- Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
- Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 4.4 g, Fat 3.5 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 2.3 mg, Sugar 2.1 g
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.
GRILLED MARINATED ASPARAGUS
Freshly harvested asparagus says spring is in the air, and on your table. Eating the tender spears right off the grill is pure pleasure.-Lessie Sites, Livingston, Montana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour., Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
GRILLED ASPARAGUS SPEARS
Fresh gilled asparagus spears w/ a splash of olive oil & Parmesan cheese. Simple & refreshing. A great side dish for a summer barbecue! (I don't really measure this recipe but this is my best guestimate. Please let me know if measurements seem off & I'll make it & measure my ingredients.)
Provided by Laura and Shawn
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat barbecue on medium.
- Cut bottom of asparagus spears until you see the bright green ends. (approximately 1/4-1/2 an inch off).
- Place asparagus on a platter & pour olive oil over the top.
- Cut lemon in half then squeeze lemon juice evenly over asparagus.
- Spread garlic on top.
- Roll asparagus around with your hands to coat evenly.
- Sprinkle w/ salt & pepper.
- Add Parmesan & crushed pepper.
- Remove asparagus from platter & using tongs place them side by side on the grill.
- Cook for 4-5 minutes on each side. (Depending on how well done you prefer it.).
- Meanwhile cut other half of lemon into thin slices then set aside.
- Remove asparagus from grill & place on platter.
- Place lemon wedges around the edge of the platter surrounding the asparagus.
- With each serving place one or two lemon slices on top of the asparagus.
GRILLED ASPARAGUS
Steps:
- Preheat a grill or grill pan.
- In a pot of boiling water add salt and asparagus and cook for 1 minute to blanch.
- Remove asparagus from pot, and plunge into a bowl of ice water, to cool. Pat asparagus dry, drizzle with oil, salt, and pepper to taste. Put asparagus on a heated grill. Grill for about 2 minutes, turning once or so.
GREAT GRILLED ASPARAGUS
Steps:
- Warm a grill pan over medium-high heat. Place the 2 tablespoons Hidden Valley® Farmhouse Originals Italian with Herbs Dressing in a large bowl. Wash and trim the ends of the asparagus. Peel the stems if desired. Add to the bowl with the dressing and toss to coat. Season with salt and pepper. Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more. Transfer the asparagus to a serving platter, drizzle with the 1/2 cup Hidden Valley® Farmhouse Original Italian Dressing with Herbs and serve warm or at room temperature.
NIF'S ASPARAGUS STUFFED CHICKEN BREAST WITH HOLLANDAISE SAUCE
You'll think that you are being spoiled in a nice restaurant with this recipe. This was a Sandi Richards recipe that I changed just a little. Enjoy!
Provided by Nif_H
Categories Chicken Breast
Time 50m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Asparagus Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken breast.
- Lay 3 spears of asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.
- Heat oil in a large flat frying pan at medium-high heat. Brown all sides of the rolled chicken.
- Add wine and chicken broth to pan after all the breasts have browned. Let simmer at medium heat, turning once, until liquid evaporates. Remove toothpicks!
- Hollandaise: Beat egg yolks with a whisk in a small stove top pot (no heat yet). Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.
- Melt butter until liquid, about 10 seconds. Very slowly drizzle the butter into egg yolks while whisking. Now place on medium-low heat.
- Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat. Add a little more milk if you want it thinner.
- Serve chicken with Hollandaise sauce drizzled over top.
Nutrition Facts : Calories 448.1, Fat 31.2, SaturatedFat 16.8, Cholesterol 262.6, Sodium 607.3, Carbohydrate 5.6, Fiber 1, Sugar 2.9, Protein 31
NAT'S EASY MARINATED ASPARAGUS
Served cold on leaf lettuce. Great flavour and nice presentaion. Best if marinated overnight (hence the 24 hr cook time).
Provided by Nat Da Brat
Categories Vegetable
Time P1DT2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Dip asparagus in boiling water and drain immediately.
- Pour Italian salad dressing over asparagus, cover (I put it in a ziplock), and marinate overnight.
- Serve on lettuce leaf and sprinkle with fresh black pepper and fresh grated parmesean.
Nutrition Facts : Calories 194.9, Fat 17.3, SaturatedFat 3, Cholesterol 1.5, Sodium 1012.3, Carbohydrate 9.3, Fiber 1.5, Sugar 5.9, Protein 2.6
GRILLED ASPARAGUS SPEARS
Categories Herb Side Low Carb Low Cal Low/No Sugar Wheat/Gluten-Free Asparagus Summer Grill/Barbecue Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium-high heat). Combine water, olive oil and roasted garlic oil in large bowl. Add asparagus to water mixture and toss to coat. Let stand 5 minutes. Drain. Season with salt and pepper.
- Grill asparagus until crisp-tender, turning frequently, about 6 minutes.
- Transfer to platter. Sprinkle with parsley.
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