Wagyu Beef Wrapped Asparagus With Roasted Red Pepper Aioli Recipes

ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F.
• Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
• Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.

ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Remove hard bottom stem of asparagus and slice rest of stalk into approximately 1-inch pieces. Blanch asparagus and put into-cold water to stop it from cooking further. Drain and set aside. Roast red pepper in 500 [degrees] oven for 20-30 minutes, turning occasionally. When skin has darkened and blistered, remove pepper from oven. Transfer to bowl and cover with aluminum foil. Let cool 30 minutes, then peel off skin and seed pepper. Slice into julienne strips and toss 1/2 cup roasted pepper with garlic and vinegar. Let marinate a few minutes, then toss peppers with asparagus. Add salt and pepper to taste and serve.

WAGYU BEEF-WRAPPED ASPARAGUS WITH ROASTED RED PEPPER AIOLI

Steps:

• PREPARING THE ROASTED RED BELL PEPPER: Roast the large red bell pepper over a gas burner, BBQ, or gas grill until charred (black). Once charred on all sides, place the pepper in a small bowl and cover with plastic wrap. Let it sit for 30 minutes. Then, wipe off the pepper's charred skin until you see only the red bell pepper. Remove the seeds, and split it in half. NOTE: Half of the pepper will be cut into 12 strips for grilling with the asparagus and beef. The other half of the pepper will be diced and used for making aioli.
• PREPARING THE AIOLI: Place the egg yolks and Dijon mustard in a blender, and blend for 1 minute. With the blender running, add in half of the grapeseed oil and olive oil in a very slow and steady stream. Once half of the oil is added, add in the lemon juice. Then, continue slowly pouring in the oil. Once all of the oil is in the blender, add in the diced and roasted red bell pepper, minced garlic, kosher salt, and hot sauce. Blend until smooth, and season to taste with kosher salt. Refrigerate until ready to serve.
• PREPARING THE ASPARAGUS AND FULLBLOOD WAGYU BEEF: Trim about 2 inches from the woody ends of the asparagus, and discard the ends. Toss the asparagus with the grapeseed oil and kosher salt. Heat a gas grill over medium-high heat for 10 minutes. Grill the asparagus spears for 1 minute to soften and enhance the flavor. Let the asparagus cool. Then, lay the Fullblood Wagyu beef sukiyaki strips on a flat surface. Place one asparagus spear across each strip of Wagyu beef, essentially forming a cross. Then, add one strip of roasted red bell pepper right next to the asparagus spear. Carefully wrap the beef strip around the asparagus spear and pepper strip (working from top to bottom). Place the beef-wrapped asparagus spears on a baking sheet seam-side-down, so they don't unravel. If you have some that wont stay put, use a toothpick to pin the beef to the asparagus spear and pepper strip. Continue these steps until all of the asparagus spears are wrapped in Wagyu beef.
• FINAL STEPS: Carefully place the beef-wrapped asparagus spears on the grill seam-side-down. Grill for 45 seconds. Then using a large grill spatula, carefully turn them over. Grill on the other side for 1 minute or to desired doneness. NOTE: This dish can also be prepared in an oven. Set your oven to 400°F, and roast the beef-wrapped asparagus for 5-7 minutes (until slightly browned and no longer pink). Place the grilled Wagyu beef-wrapped asparagus on a large platter. Serve hot with the roasted red pepper aioli, and enjoy!

PROSCIUTTO-WRAPPED SCALLOPS WITH ROASTED RED PEPPER AIOLI

Steps:

• Thaw scallops, if frozen. Halve scallops. Soak twenty 6-inch wooden skewers in water for 30 minutes, and drain. Meanwhile, preheat broiler. Rinse scallops, pat dry with paper towels. Lay prosciutto strip with a medicum basil leaf, add a scallop half. Starting from a short end, roll up each prosciutto strip around scallop. Thread each appetizer onto a skewer; Sprinkle with pepper.
• Place half of the skewers on a lightly greased unheated rack of a broiler pan. Broil 4-5 inches from the heat for 4-6 minutes or until scallops are opaque, turning once. Repeat with the remaining skewers. Serve with Roasted Red Pepper Aioli for dipping, if desired.
• Aioli: In a blender or food processor, combine 1/2 cup bottled roasted red bell peppers, drained, and 2 cloves of garlic chopped. Cover and blend or process until nearly smooth. Add 1/3 cup mayonnaise. Cover and blend until smooth. With blender or processor running, gradually add 2 tablespoons of olive oil through the opening in lid or the feed tube, until smooth. Transfer to a small bowl. Season with 1/8 teaspoons salt and a dash of black pepper. Cover and chill for up to two days. Makes about 1 cup.

ROASTED RED PEPPER AIOLI

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

ASPARAGUS BEEF BUNDLES

Steps:

• Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.
• Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.
• Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.

ASPARAGUS WITH ROASTED-GARLIC AïOLI

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
• Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
• Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

ASPARAGUS NEGIMAKI (JAPANESE BEEF ROLLS)

Steps:

• Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan.
• Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking.
• In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool.
• Cut green onions in fourths, lengthwise, so you have long strips.
• Slice beef in 1/4 inch slices, then pound to tenderize and thin out.
• Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper.
• Place an asparagus spear and a piece of green onion on the beef slice and roll up.
• Do the same with the remaining asparagus and beef.
• Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture.
• Remove to a serving platter and drizzle generously with soy sauce mixture.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

BEEF STIR-FRY WITH ASPARAGUS, RED BELL PEPPERS AND CARAMELIZED O

Steps:

• Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes.
• Meanwhile, cut the onions in thin slices. The bell peppers should be seeded and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.
• Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.
• In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.
• Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high eat. Set the asparagus aside and keep warm.
• Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.
• Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Mix the cornstarch with the 3 tablespoons of water and add slowly add it to the mixture until the sauce is a thick as you desire.
• Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.

KETO BACON-WRAPPED ASPARAGUS WITH LEMON AIOLI

Steps:

• Combine mayonnaise, Dijon mustard, garlic, lemon zest, lemon juice, and garlic salt in a bowl and mix well. Refrigerate lemon aioli until ready to use.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Divide asparagus stalks into groups of 3 to 5 stalks, depending on the thickness of the asparagus. Wrap each asparagus bundle tightly with 1 piece of bacon, overlapping slightly as you wrap and tucking the ends under the bacon so it holds securely.
• Place asparagus bundles in a single layer on a piece of aluminum foil. Spray bundles lightly with olive oil spray and top the bacon with cracked pepper.
• Grill asparagus bundles on the foil for 10 minutes. Flip each bundle and grill until bacon is cooked through and crisp, an additional 10 minutes. Serve with lemon aioli.

ROASTED RED PEPPER AïOLI

Steps:

• 1. Combine the first 4 ingredients in a food processor.
• 2. Blend for approximately 30 seconds and, while blending, drizzle the grape-seed oil into the mixture in a slow stream, followed by the olive oil.
• 3. Season with the salt and pepper and keep cold until serving.

ROAST BEEF AIOLI BUNDLES

Steps:

• In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the mayonnaise, garlic, mustard, lemon juice and cumin. Place roast beef slices on a work surface; spread each slice with 1 teaspoon aioli. Top each with an asparagus spear and pepper strips. Roll up tightly; tie bundles with chives. Serve immediately.

GRILLED ASPARAGUS WITH SAFFRON AïOLI

Steps:

• For aioli:
• Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• For asparagus:
• Prepare barbecue (medium-high heat). Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.