Asparagus Grilled With An Asian Touch Recipes

GRILLED ASIAN ASPARAGUS

Steps:

• Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
• Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.

GRILLED SOY-SESAME ASPARAGUS

Steps:

• Preheat grill for high heat.
• In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
• Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

ASPARAGUS GRILLED WITH AN ASIAN TOUCH

Steps:

• Put all marinade ingredients into a zip-lock bag shake and add asparagus and marinate for 1 hour to overnight.
• Remove from marinade, cook on a hot grill about 5 minutes just till lightly browned.
• Turning often.
• Optional: Heat the marinade and pour over the grilled asparagus.

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.

GRILLED ASPARAGUS WITH TANGERINE MAYONNAISE

Steps:

• Put the tangerine juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2 cup. Let cool to room temperature.
• Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices. Cover and refrigerate until very cold.
• Combine the reduced juice, tarragon, egg yolk, and salt and pepper, to taste, in a blender and blend until well mixed. With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Taste, for seasoning. Scrape into a jar, cover, and refrigerate until needed. You should have about 1 2/3 cups mayonnaise. Keeps 2 to 3 days, refrigerated.
• Prepare the grill and let burn down to medium coals. Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper. Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes. Cover the grill, if necessary, to maintain the heat.
• Arrange the asparagus on a platter with the reserved tangerine segments. Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl. Garnish with fresh or candied zest and the nuts, if using. Serve at once.
• Cook's Note: Every cook has insecurities. One of mine is mayonnaise. I always get a little anxious until I see it coming together in the blender. If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water. If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.

SESAME GRILLED ASPARAGUS

Steps:

• In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside.
• Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape.
• In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.
• When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds as they grill. You can serve the asparagus as rafts or unskewered.

THE BEST GRILLED ASPARAGUS

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 TART

Steps:

• For the tart:
• Mix dry ingredients in bowl. Add butter and mix into flour until pea size. Add water gradually and knead until dough comes together. Wrap in plastic and refrigerate until well chilled. Divide into 4 pieces and roll out on floured surface. Bake for 15 to 20 minutes at 400 degrees F until lightly brown.
• For the grilled asparagus:
• In a mixing bowl, combine asparagus and olive oil. Season with salt and pepper. Add lemon zest and toss with asparagus. Grill until desired doneness.
• To finish:
• Bake pancetta at 400 degrees F until crispy. Arrange chevre on top of tart disc and top with asparagus. Bake at 400 degrees F until hot. Cook eggs (any way desired) until done and place on top of asparagus Top with crispy pancetta and enjoy.

ASIAN ROASTED ASPARAGUS

Steps:

• Pre heat oven to 425 degrees F.
• Lay trimmed asparagus in a rimmed baking sheet. Spread out.
• Drizzle other ingredients evenly over asparagus,.
• Roast in oven for approximately 20 minutes until asparagus are hot, slightly browned, but still somewhat crisp. Check periodically.

GRILLED ASPARAGUS

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 ASPARAGUS

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.

MUSTARD AND MAYONNAISE GLAZED ASPARAGUS (GRILLED)

Steps:

• In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes.
• Grill the asparagus over moderately high heat, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes. Serve the asparagus hot or at room temperature.

ASIAN ASPARAGUS

Steps:

• In a small bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry asparagus in canola oil until crisp-tender. Add tomatoes and orange juice mixture; heat through.

GRILLED MARINATED ASPARAGUS

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.

GRILLED ASPARAGUS

Steps:

• In a large skillet, bring water to a boil; add asparagus. Cover and cook until crisp-tender, about 2-3 minutes; drain and pat dry. Cool Slightly., Thread several asparagus spears onto 2 parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning and basting once.