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 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
MARINATED GRILLED ASPARAGUS
Great to throw on the grill with your choice of meat. Cook time includes time to marinate the veggies.
Provided by Sassy in da South
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish.
- Add remaining ingredients.
- Marinate at least 1 hour, turning frequently.
- Place skewers (make sure you soak them in water) through the middle of the asparagus spears, or place spears in a greased grill basket.
- Grill over hot coals until tender but still crunchy.
- Garnish with diced red bell peppers and lemon slices, if desired.
Nutrition Facts : Calories 147.2, Fat 13.6, SaturatedFat 1.9, Sodium 3, Carbohydrate 5.9, Fiber 2.5, Sugar 2.4, Protein 2.6
BALSAMIC GRILLED ASPARAGUS
Steps:
- Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
- Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
- Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.
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 GLAZED STEAK AND ASPARAGUS
Provided by Ian Knauer
Categories Low Carb Kid-Friendly Backyard BBQ Dinner Steak Asparagus Spring Summer Grill Grill/Barbecue Healthy Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
- Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
- Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.
CHILLED MARINATED ASPARAGUS
"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.
Nutrition Facts :
BALSAMIC MARINATED ASPARAGUS
This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 6
Steps:
- Snap off the tough ends of asparagus and wash asparagus thoroughly.
- Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
- Place asparagus in a large bowl of ice water to stop the cooking. Drain.
- Lay asparagus in a 13" by 9" baking dish.
- In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
- Pour over asparagus.
- Cover dish with plastic wrap and place in the refrigerator.
- Chill for about 8 hours.
- Using tongs, remove asparagus from marinade and serve.
GRILLED BALSAMIC ASPARAGUS
This wonderfully flavored asparagus evolved from a Cooking Light recipe. Prep time includes time to marinate.
Provided by GaylaJ
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
- Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
- Preheat grill on high heat.
- Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
- Grill 5 minutes on each side or until asparagus is done.
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
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.
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