Grilled Asparagus And Endive With Favas Orange And Mint Recipes

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.

MY FAVORITE ASPARAGUS

Steps:

• Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
• Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.

GRILLED ENDIVE WITH ORANGE VINAIGRETTE

Steps:

• Prepare grill.
• With a vegetable peeler remove two 1 1/4- by 1/2-inch strips zest from orange and cut lengthwise into very thin strips. Squeeze enough juice from orange to measure 1 tablespoon. In a bowl whisk together zest, orange juice, vinegar, 1 tablespoon oil, and salt and pepper to taste until combined well.
• Halve endives lengthwise, keeping halves from separating into leaves, and brush all over with remaining 2 teaspoons oil. Season endives with salt and pepper and grill, cut sides down, on a rack set 5 to 6 inches over glowing coals 6 minutes. Turn endives and grill until just tender, 6 minutes more. (Alternatively, endives may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve endives drizzled with vinaigrette.

ASPARAGUS WITH LEMON AND MINT

Steps:

• In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
• In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
• Just before serving, stir in mint and lemon juice.
• Serve at room temperature.

GRILLED ORANGE ASPARAGUS

Steps:

• Prepare the asparagus -- In a small bowl melt the butter in the microwave for 10 seconds. Then add the wine, olive oil, orange juice, shallot, tarragon, salt and pepper. Toss in the asparagus and mix to coat well.
• Wrap up -- In a large sheet of foil add the asparagus and top with the orange slices and seal up like a present or package. First easy cooking, easy clean up and great steamed flavor and the asparagus will slightly roast as well. I prefer mine on the grill, but the oven method will also work fine.
• Cook -- Done. Grill for about 20 minutes of medium heat or you can cook in an oven on 400 for 20 minutes as well. Just be careful not to puncture the pouch as you want all the good flavor of the wine, orange and butter.
• Serve and enjoy -- The orange slices make a great presentation on top of the asparagus as you serve it.
• Try cornish hens or grilled herbed chicken with this and maybe a side of wild rice or even roasted sweet potatoes grilled.

SAUTEED WHITE ASPARAGUS AND ENDIVE IN ORANGE SAUCE

Steps:

• Using a citrus zester, remove orange zest in very thin strips from half of the orange, and set aside. Using a sharp knife, remove and discard peel and pith from orange; cut orange crosswise into 1/4-inch-thick rounds; cut rounds into quarters, and set aside.
• Snap off and discard tough ends of asparagus. Using a vegetable peeler, remove outer layer of asparagus. Melt 1 tablespoon butter in a large saute pan over medium-high heat. Add asparagus and endive; saute until endive is golden brown, about 4 minutes.
• Add 5 tablespoons orange juice and 3/4 teaspoon salt; braise, covered, until just tender, about 8 minutes. Transfer asparagus and endive to plates; set aside in a warm place.
• Add wine, remaining 5 tablespoons orange juice, and Grand Marnier to pan. Swirl liquid, deglazing pan. Remove from heat; swirl in remaining tablespoon butter. Drizzle sauce over asparagus and endive; garnish with reserved orange pieces and zest. Serve immediately.

GRILLED ASPARAGUS AND ENDIVE WITH FAVAS, ORANGE AND MINT

Steps:

• Bring a pot 3/4 full of salted water to boil over high heat. Meanwhile prepare large bowl of ice water. Add the shucked fava beans to the boiling water and boil for 1 min. Drain and transfer to the bowl of ice water. When the beans cool use your fingers to peel off skins. Set aside. Prepare hot fire in a grill and oil the grill rack. Arrange the asparagus and endive on the grill making sure they are perpendicular to the grate bars and do not fall through the grate. ( alternatively use a grill screen) Grill turning occasionally until they are evenly charred 2-3 min total. Arrange on serving platter and season with salt and pepper. Using a zester, zest the orange over a bowl. Peel and segment the rorange allowing the segmaents and any juices to fall into the bowl. Add the olive oil, using a fork break up the orange segments into bite-sized pieces. Season with dalt and pepper. Scatter the fava beans and mint on top of the grilled vegetables. Drizzle with orange dressing and serve immediately. You can substitute English peas for fava beans or grilled fennel for endive. You can use a broiler instead of a grill. Just keep close watch to avoid overcooking