GRILLED ASPARAGUS WITH SPRING ONION VINAIGRETTE
This delicious asparagus is courtesy of chef Jimmy Bradley and goes perfectly with his recipe for Halibut with Grapefruit.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat a grill pan over high heat.
- Brush asparagus with olive oil and transfer to grill. Grill asparagus for 1 1/2 minutes; sprinkle with salt and pepper. Serve immediately drizzled with vinaigrette.
SPRING ONION VINAIGRETTE
This vinaigrette recipe is courtesy of chef Jimmy Bradley and is used to make his Grilled Asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 8
Steps:
- Place all ingredients in a small bowl and whisk until well combined.
GRILLED ASPARAGUS AND SPRING ONION SALAD WITH PROSCIUTTO
Provided by Anne Burrell
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the grill and brush any bits of crud and soot off with a grill brush. Run an oiled cloth over the grill grate after it has been brushed to pick up any of the loosened material.
- Toss the asparagus with olive oil and salt, to taste. Put on the grill and sear on all sides until the asparagus is charred and crispy, about 6 to 7 minutes. Remove from the grill to a plate and reserve.
- In a bowl toss, together the arugula, onion and Parmesan and dress with high quality extra-virgin olive oil and the Meyer lemon juice. Season with salt, to taste.
- Arrange a few asparagus spears on 4 plates. Lay 2 prosciutto slices in a crinkly fashion on each portion. Top with the arugula salad and serve.
- Wowwee! What a salad!
GRILLED ASPARAGUS WITH GREEN PEPPERCORN VINAIGRETTE
Steps:
- Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated.
- Heat the grill to high.
- Toss asparagus with the canola oil and season with salt and pepper. Grill until tender, about 5 to 7 minutes.
- Place grilled asparagus on a platter and drizzle the vinaigrette over the top.
GRILLED ASPARAGUS WITH GAZPACHO VINAIGRETTE
A recipe from the famous Hotel Galvez in Galveston, Texas. And now a little history: After the Great Storm of 1900-when a massive hurricane devastated Galveston, Texas - a group of prominent businessmen, dedicated to the economic recovery of the island, knew there was a desperate need of a luxury beachfront hotel to fill the void that was left when the Beach Hotel burned down in 1898. At a cost of more than $1 million, the St. Louis firm of Mauran & Russell designed and built Hotel Galvez - a six-story Spanish Colonial Revival building named for Bernardo de Galvez, the Spanish colonial governor who chartered the Texas Gulf Coast and for whom the city is named. When it opened in 1911, the luxury hotel offered 275 elegant guestrooms, some with private baths. In 1912, Hotel Monthly billed it as one of the "most richly furnished seaside hotels in America". The public areas featured a barbershop, candy shop, drugstore, soda fountain and Gentleman's Bar & Grille. Roller chairs lined the front of the hotel for those wanting to take a trip along the famed Seawall Boulevard. In 1918, Hotel Galvez hosted more than 400 guests each day, with room rates starting at $2 per night. In the 1920s, the first bathing beauty contests in the nation were held at the hotel, with future movie stars Joan Blondell and Dorothy Lamour as participants. During the '20s and '30s, Hotel Galvez became known as the "Playground of the Southwest", as hundreds of celebrities and dignitaries stayed there. Notable guests included Presidents Franklin Roosevelt, Dwight Eisenhower, Lyndon Johnson and John Kennedy, as well as General Douglas MacArthur, Phil Harris, Alice Faye, Frank Sinatra, Jimmy Stewart and Howard Hughes. On October 3, 1940, W.L. Moody Jr. acquired Hotel Galvez. During World War II, the hotel served as a living and working facility for the U.S. Coast Guard. In 1950, Moody's hotel chain, National Affiliated Hotels, added a motel on the east side of the main building. In 1965, the owners spent more than $1 million to refurbish the hotel. Another million-dollar-plus renovation was undertaken by the next owners, Harvey O. McCarthy and Dr. Leon Bromberg, who acquired the hotel in 1971. Hotel Galvez changed hands again in 1978, when it was purchased by well-known heart surgeon Denton Cooley, who had a long-standing sentimental attachment to it. Not only had he stayed there as a child and medical student, but his parents spent their wedding night at the hotel in 1916. Cooley sold half of his interest to Archie Bennett Jr., president of the Mariner Corporation. In 1980, the partners spent one year and more than $12 million renovating the hotel, after which it was named to the National Register of Historic Places. The most recent renovation was brought about through the efforts of Galveston preservationists and developers George and Cynthia Mitchell, who attained ownership of Hotel Galvez in March of 1993. Since June 1, 1998, Wyndham International as Wyndham Historic Hotels has managed the hotel. Today, Hotel Galvez stands proudly as "Queen of the Gulf", fully restored to its original glamour while continuing to offer gracious hospitality, old-world charm and new-world conveniences. Adapted from the cookbook Recipes from Historic America by Linda and Steve Bauer.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 1-2
Number Of Ingredients 25
Steps:
- Cut cucumber into pieces and place in a food processor blender; add tomatoes, shallots, lemon juice, tomato juice, parsley, garlic and green onion tops. Pulse to purée. Transfer to a bowl; season with Tabasco, salt and pepper.
- To finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a had blender until thickened and frothy.
- For the croutons, dip cubed eggplant in milk, then dredge in semolina. In a deep fryer, heat oil to 375 degrees; fry eggplant until lightly browned. Drain on paper towel. Season immediately with salt.
- Trim, peel and blanch(place in boiling water 1 minute) the asparagus, or cook till desired doneness; toss with oil. Season with salt and pepper. Place in the center of the plate. Ladle 3 tablespoons gazpacho vinaigrette over the asparagus. Garnish with cucumber, tomato, celery, red onion, parsley and eggplant croutons.
GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.
Provided by Pati Jinich
Categories dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
- While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
- Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.
PAN-FRIED ASPARAGUS WITH ONIONS
Everyone that I make this for absolutely loves it! The onions are a great flavor contrast to the asparagus. This vegetable dish pairs as a great side with everything...fish, meat, chicken, or pasta.
Provided by Laurie Brenner
Categories Side Dish Vegetables Onion
Time 16m
Yield 4
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
- Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
- Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 5.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 125.9 mg, Sugar 2.5 g
GRILLED ASPARAGUS AND RED ONIONS WITH PARMESAN AND BALSAMIC VINEGAR
Chef Jim Coleman finishes these asparagus and eggplant skewers with a drizzle of garlic and shallot flavored vinaigrette and shavings of Parmesan cheese.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- Divide asparagus into 2 bunches. Align each bunch in a flat row with ends at the same level. Thread 2 skewers crosswise through each bunch in lower third of stems, where thickest, to form a solid mat. Thread remaining 2 skewers horizontally through onion slices, 2 per skewer. Rinse eggplant in a colander with tbs kosher salt. Pat dry with towel. Brush asparagus, eggplant, and onions with 1 tbs regular olive oil and sprinkle with salt and pepper to taste.
- To Make Vinaigrette: In a glass Bowl combine Balsamic vinegar, kosher salt, black pepper, garlic, and shallots; mix well. Slowly drizzle in the olive oil while whisking.
- Grilling: Preheat grill. Grill eggplant, onions, and asparagus uncovered, on a lightly oiled rack (using regular olive oil) over moderate heat, brushing occasionally with 1 tbs regular olive oil turning, until tender, 8-12 minutes total.
- Remove vegetables from skewers and drizzle with vinaigrette. Top with baby spinach and sprinkle with Parmesan shavings.
Nutrition Facts : Calories 157.5 calories, Carbohydrate 10.2 g, Cholesterol 3.7 mg, Fat 12.6 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 125.1 mg, Sugar 4.8 g
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 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
ASPARAGUS 'N' VINAIGRETTE
"Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long," affirms Mickey Kelly, Burnsville, Minnesota. "Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl., Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE
Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the second time with red onion (use red onion if you want a more pronounced onion flavor and for added color). Can be served warm or at room temperature. Skip the cheese for a vegan version. From dole.com.
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
- Whisk in the olive oil; season with taste with salt and pepper.
- Set aside.
- To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
- Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
- Transfer asparagus to a platter.
- Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.
Nutrition Facts : Calories 206.5, Fat 18.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 177.3, Carbohydrate 7.2, Fiber 2.7, Sugar 1.9, Protein 6
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GRILLED ASPARAGUS AND SPRING ONIONS WITH LEMON DRESSING
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- Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and ¼ cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don’t have Meyer lemons, use regular lemons in their place).
- Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.
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