Grilled Asparagus W Balsamic Vinaigrette Recipes

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.

GRILLED ASPARAGUS W/ BALSAMIC VINAIGRETTE

Steps:

• add vinegars, shallot, and garlic to a non-reactive bowl.
• while whisking, slowly drizzle in olive oil to make an emulsion.
• add salt and pepper.
• let sit for 1/2 hour to allow flavors to meld.
• add asparagus and lightly toss to coat evenly.
• let sit for a few minutes.
• place on medium-high preheated grill and let cook for 8-10 minutes.
• right before you remove from grill squeeze lemon over the asparagus and then serve.

GRILLED BALSAMIC ASPARAGUS

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.

BALSAMIC ASPARAGUS

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

GRILLED ASPARAGUS WITH BALSAMIC SYRUP

Steps:

• In a small saucepan bring the vinegar to a simmer over medium heat.
• Reduce the heat until just a few bubbles break through the surface.
• Add the smashed garlic.
• Cook at a slow simmer until about 1/4 cup of vinegar remains (about 20 minutes).
• If you cook too quickly or it reduces too much, it will turn bitter rather than sweet.
• Remove the sauce pan from the heat and let cool to room temperature (The syrup will continue to thicken as it cools).
• Heat grill to medium heat.
• Remove and discard all tough, woody ends from the asparagus spears.
• Wash and pat dry.
• Lightly coat the asparagus with the Hot Pepper Oil.
• Season evenly with the salt and pepper.
• Brush the cooking grate clean.
• Lay the asparagus perpendicular to the bars on the grate.
• Grill over direct medium heat with the lid closed as much as possible, until lightly charred and crisp-tender, 4-6 minutes, rolling the spears a couple of times and swapping their positions as needed for even cooking.
• Arrange the asparagus on a platter or individual plates.
• Remove the garlic from the syrup.
• If the syrup is stiff, warm it briefly over medium heat.
• Drizzle some of the syrup over the spears (you may not need all of it.).
• Season with more salt, if desired.
• Serve warm or at room temperature.

GRILLED OR ROASTED ASPARAGUS WITH BALSAMIC

Steps:

• Toss the asparagus with shallot, oil, 1/8 tsp salt and pepper. Roast or grill turning twice, until tender and browned, 8 to 10 minutes.
• Bring vinegar and the remaining 1/8 teaspoons salt to a simmer in a small skillet over medium-high heat until slightly syrupy and toss the asparagus with the reduced vinegar.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 500°F.
• In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.