GRILLED ASPARAGUS WITH TANGERINE MAYONNAISE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 56m
Yield 4 servings
Number Of Ingredients 9
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.
GRILLED ASPARAGUS WITH TANGERINE AIOLI
When asparagus is in season, I cook this dish every week. You can dress it up for a frou-frou formal dinner, but it's easy enough to set out with a simple salad or burgers. I made this aioli after seeing stall after stall of beautiful citrus fruit in the farmers' market in Athens. You can substitute just about any citrus juice for the tangerine in this recipe: try it with Meyer lemons or the juice from really beautiful oranges.
Provided by Cat Cora
Categories Cookstr Recipes
Number Of Ingredients 11
Steps:
- To make the aioli, in a saucepan, bring the tangerine juice to a boil over medium-high heat. Reduce the heat to a simmer and cook until reduced to a little more than 1 cup, about 8 minutes. Remove from the heat and let cool.
- Combine the egg yolks, garlic, and lemon juice in a blender or food processor. Process at medium-high speed to blend, then very slowly add the 2¼ cups olive oil in a thin stream through the pouring hole while the machine is running. When the mixture has thickened, turn off the machine, add the reduced tangerine juice, and pulse until well mixed. Add the salt and pepper. If the aioli is too thick, add a little water. Refrigerate while you prepare the asparagus.
- Prepare a fire in a charcoal grill or preheat a gas grill to high.
- Bring a saucepan three-fourths full of salted water to a boil. Snap off the tough end of each asparagus spear and with a vegetable peeler or paring knife peel halfway up the stalk. Add the asparagus to the boiling water and blanch for 3 to 4 minutes. While the asparagus is cooking, pour ice water into a large bowl. Drain the asparagus and immediately immerse in the ice water to stop the cooking. Drain again.
- Brush the asparagus with olive oil and season with the salt and pepper. Grill until tender-crisp, about 2 minutes on each side. Let cool. To serve, top with the aioli.
ASPARAGUS WITH CREAMY MUSTARD SAUCE
Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.
GRILLED BACON WRAPPED ITALIAN ASPARAGUS
Anything is better with bacon, right! This will get everyone excited while you make these outside on the grill. Great with Grilled Steaks or Chicken.
Provided by ajraz1zaar
Categories Lunch/Snacks
Time 20m
Yield 12 Bacon wrapped spears, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- PREP.
- Wash then cut the asparagus stalks down a bit (usually 1-2 inches) to remove the tougher parts.
- Put the asparagus into a large ziploc bag and pour the Zesty Italian Dressing over the asparagus. Make sure all of the spears are going the same way. This will make it easier to mix around in the sauce.
- After mincing the garlic (bottled minced garlic works too), put it all onto the asparagus in the bag.
- Roll the dressing and garlic around in the bag and leave in the fridge for at least two hours to 4 hours, longer will let the flavor really get into the asparagus.
- After marinating is done, pull the asparagus out and wrap, the long way, with a bacon strip. Use a toothpick on the top and bottom of the asparagus to keep it on during cooking.
- Drop a couple pinches of pepper to taste on the wrapped spears.
- COOKING - Times depend on thickness of the Asparagus Spear and Bacon.
- With the temp around 350 for 3 to 4 minutes.Cover closed.
- Turn each spear over and resume grilling for another 4 minutes. Closed.
- Move the spears to the top rack and resume cooking for another three to four minutes. Again, with the cover closed.
- SERVING.
- Put it on a plate and eat with your favorite main course. Enjoy!
Nutrition Facts : Calories 578.9, Fat 55.7, SaturatedFat 14.2, Cholesterol 46.2, Sodium 2030.5, Carbohydrate 11.7, Fiber 0.9, Sugar 7.9, Protein 9.3
ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING
Steps:
- Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
- Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.
GRILLED ASPARAGUS WITH LEMON DRESSING
Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.
Provided by Mark Bittman
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
- To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
- Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 5 grams
GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE
Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
- Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
- Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.
SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC
Steps:
- Prepare fish:
- Put oven rack in middle position and preheat oven to 450°F.
- Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan.
- Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each.
- Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.
- Make beurre blanc while fish bakes:
- Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice.
- Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc.
- Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.
GRILLED ASPARAGUS WITH LEMON AND GARLIC
This recipe is courtesy of Paula Deen and Food Network. There is NO butter in this recipe; sorry Paula Deen fans. This is just a simple, easy way to enjoy some yummy asparagus.
Provided by Kay D.
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Break off woody ends of asparagus.
- In a small bowl, combine olive oil, garlic, lemon zest and paprika and mix together well with a fork.
- Lay the asparagus side by side and pierce with skewers to form a raft.
- If you use bamboo skewers, don't forget to soak them for 30 minutes before using, so they don't catch fire.
- Place asparagus rafts on the grill and brush with the olive oil mixture.
- Cook to your desired tenderness (it takes almost no time at all), and season with salt and pepper.
Nutrition Facts : Calories 117.3, Fat 10.4, SaturatedFat 1.5, Sodium 16.4, Carbohydrate 5.3, Fiber 2.4, Sugar 1.5, Protein 2.9
GRILLED ASPARAGUS
Tender, with a delicious barbecue flavor, this grilled asparagus makes a perfect side dish for grilled meats. Don't know how to cook asparagus on the grill? Just place the stalks on a double skewer. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
DRUNKEN GRILLED ASPARAGUS
I created this when I had a leftover open bottle of Burgundy and my friend brought me 10 pounds of fresh organic asparagus. You can probably use any wine you like. Also, the cooking time will vary depending on how hot your grill is and your desired doneness.
Provided by Denyse
Categories Side Dish Vegetables Asparagus
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt.
- Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill asparagus 10 minutes, or to desired tenderness.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 5.7 g, Fat 3.6 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 173.7 mg, Sugar 2.4 g
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
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