Grilled Asparagus Wgarlic Recipes

GRILLED ASPARAGUS W/GARLIC!!!!

Steps:

• Cut off about 2 inches off on the big ends, place them in a casserole dish drizzle them with the oil then add the rest and move the mixture all over the asparagus- Make sure they are thoroughly coated.
• Place on already pre-heated grill- preferably medium heat. They only cook for 5-6 min on each side (Only need to role them once while grillng).
• And serve immediately, so cook them last or while you cook your steaks. ( to me they are great even if they get cold).

HOW TO MAKE THE BEST GRILLED ASPARAGUS

Steps:

• Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.
• Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about 2/3 of the way down the stalk until it naturally breaks where the woody part begins. If desired, use a knife to trim the ends of the stalks to tidy up the cuts. Discard the ends.
• Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.
• Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
• Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.

THE BEST GRILLED ASPARAGUS

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 SPICY GARLIC ASPARAGUS

Steps:

• Rinse and pat dry a bunch of asparagus.
• Trim of the bottom inch (the tough parts) and toss them in a shallow bowl with salt, red pepper flakes, olive oil and add the juice of half a lemon.
• Preheat your grill to medium-high with your grill basket on the grates. Once hot, use tongs to transfer the asparagus to the smoking hot grill basket. Adjust the heat to medium and grill the asparagus until fork tender, but not too soft.
• Use your tongs to transfer the grilled asparagus back to the shallow bowl and toss.
• Serve warm.

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.

GRILLED ASPARAGUS WITH LEMON AND GARLIC

Steps:

• Break off woody ends of asparagus.
• In a small bowl, combine olive oil, garlic, lemon zest and paprika and mix together well with a fork.
• Lay the asparagus side by side and pierce with skewers to form a raft.
• If you use bamboo skewers, don't forget to soak them for 30 minutes before using, so they don't catch fire.
• Place asparagus rafts on the grill and brush with the olive oil mixture.
• Cook to your desired tenderness (it takes almost no time at all), and season with salt and pepper.

GRILLED GARLIC ASPARAGUS

Steps:

• 1. Wash asparagus and cut off a little of the bottom end to discard. Pat dry.
• 2. In a plastic container that has a tight lid to it (or a clean, dry plastic water bottle with cap), combine the olive oil, salt, garlic and pepper. Cover and shake until combined.
• 3. Before olive oil mixture settles, quickly pour over the asparagus. Turn asparagus to make sure it is all coated in the oil. You may not have to use all the olive oil; don't drown the asparagus in it. Just enough to coat. Too much soaking and the dripping asparagus oil will cause flames on your gas grill to shoot up and burn the asparagus.
• 4. (If you don't use the olive oil, save it to the side and use it as part of a dressing for a salad, or topping for making garlic bread...)
• 5. Wait about 5 minutes, then take asparagus out of the olive oil and onto a paper towel-lined plate to soak up excess. Using tongs, arrange asparagus on grill across grates (so it doesn't fall through).
• 6. Close grill and let asparagus cook for 5 minutes, turning them once about halfway through.

GRILLED ASPARAGUS WITH CAPER SALSA

Steps:

• Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute. Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper. Mix gently, and set aside.
• Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.
• Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.

GRILLED ASPARAGUS WITH LEMON DRESSING

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.

GRILLED ASPARAGUS

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.