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 LEMON PARMESAN ASPARAGUS
A quick way to dazzle up your asparagus for grilling. It offers great flavoring with inexpensive items usually found in the home.
Provided by Marianne
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill on medium heat, and lightly oil the grate.
- Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
- Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
- Transfer coated asparagus to the preheated grill with tongs.
- Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.
Nutrition Facts : Calories 75 calories, Carbohydrate 4.9 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 117.6 mg, Sugar 2.2 g
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
GRILLED ASPARAGUS SALAD WITH LEMON-CHIVE VINAIGRETTE
Make and share this Grilled Asparagus Salad With Lemon-Chive Vinaigrette recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare a charcoal grill or preheat a gas grill to medium. Toss the asparagus with enough oil to coat and sprinkle with a little salt. Put the asparagus on the grill and cook, rolling frequently to avoid burning, until brown and crisp-tender, about 5 to 7 minutes, depending on thickness; remove. Arrange mixed greens on chilled plates or a large serving platter.
- To prepare the vinaigrette: Whisk together the lemon juice, zest, chives, garlic, sugar and salt and pepper. Whisk in the oil in a slow, steady stream.
- When ready to assemble the salad, toss the asparagus with enough vinaigrette to coat. Arrange on top of the mixed greens. Sprinkle with the shredded Parmesan and the snipped chives. Pass any additional vinaigrette alongside.
Nutrition Facts : Calories 241.4, Fat 20.3, SaturatedFat 3.7, Cholesterol 5.5, Sodium 128, Carbohydrate 11, Fiber 4.7, Sugar 3.8, Protein 8
ASPARAGUS WITH LEMON CAPER VINAIGRETTE
Family Fave adapted from GH Best Recipes 1998. This is great with fish, the vinaigrette complements any mild white fish, too. Also a good, quick make-ahead dish for a dinner party, it will keep in the fridge for a couple hours. Also doubles or triples easily.
Provided by Gatorbek
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim ends of asparagus and place spears in a large skillet.
- Cover asparagus with water and add salt and 1 Tbsp lemon juice.
- Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
- Remove from heat and run under cold water to stop cooking.
- Prepare vinaigrette:.
- Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
- Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
- Toss asparagus with vinaigrette and serve.
- May be refrigerated and served within a couple hours, or served warm immediately.
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
- Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
GRILLED SHRIMP WITH LEMON VINAIGRETTE
I keep my marinades heart-healthy by choosing monounsaturated oils such as olive oil, and use lower-calorie spice- or citrus-based marinades, sauces and rubs to add flavor. -Amber Massey, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the first eight ingredients; add shrimp., Cover and refrigerate for 30 minutes., Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.,
Nutrition Facts : Calories 140 calories, Fat 4g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
GRILLED ASPARAGUS WITH PEPPERCORN VINAIGRETTE
Make and share this Grilled Asparagus With Peppercorn Vinaigrette recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 9m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk the vinegar, lemon juice and olive oil together. Add the shallots, chopped parsley and pink peppercorns. Season to taste with salt and pepper.
- Drizzle asparagus with olive oil and grill on a clean grill over medium heat for about 4 minutes, turning occasionally. Remove to a warm platter and drizzle with the vinaigrette.
Nutrition Facts : Calories 272.8, Fat 27.2, SaturatedFat 3.8, Sodium 6.6, Carbohydrate 7, Fiber 2.6, Sugar 2.5, Protein 2.9
GRILLED ASPARAGUS VINAIGRETTE
This delicious recipe for Grilled Asparagus Vinaigrette is the perfect addition to any healthy meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat a grill pan over high heat. Peel lower two thirds of each asparagus stalk with a vegetable peeler.
- In a small bowl, whisk together mustard, vinegar, olive oil, lemon zest, sugar, salt and pepper. Place asparagus in a shallow dish and pour over vinaigrette; toss to coat.
- Place asparagus on grill pan, reserving any juices that have accumulated in the dish. Cook until tender and grill marks appear, 5 to 7 minutes. Transfer asparagus to a serving platter; drizzle with reserved juices.
ASPARAGUS WITH LEMON VINAIGRETTE
Categories Vegetable Appetizer Quick & Easy Low Sodium Summer Boil Gourmet
Yield Serves 6
Number Of Ingredients 2
Steps:
- Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
- Gently toss asparagus with vinaigrette and salt and pepper to taste.
GRILLED ASPARAGUS WITH LEMON DRESSING
This preparation favors thick spears of asparagus, which become tender and remain moist inside while their exteriors char. Those that weigh an ounce or two each-that is, eight to sixteen per pound are the best. The only difference between thick and pencil asparagus is that thick asparagus must be peeled before cooking to remove the relatively tough skin; use a vegetable peeler or paring knife.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom. Peel the stalks up to the flower bud. Meanwhile, start a grill or preheat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- To grill the asparagus, toss them with about 1 tablespoon of the oil, mixing with your hands until they're coated. Season well with salt and pepper to taste. Grill until tender and browned in spots, turning once or twice, a total of 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 individual spears 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 shallot, 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 quite strong. Season it with salt and plenty of black pepper and stir in the parsley. Serve the asparagus hot or at room temperature with grilled or broiled swordfish, monkfish, or other sturdy fish. Spoon the sauce over all.
- You could serve these grilled asparagus with any of the vinaigrettes on page 304 in lieu of the lemon-shallot-parsley mixture here. If you were serving them as part of an Asian-themed meal, you might swap out the dressing in this recipe for Soy-Ginger Dressing: Combine 1/4 cup soy sauce with 1/2 teaspoon minced garlic, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon sugar, 2 teaspoons rice or other mild vinegar, and a few drops of sesame oil. Serve over the asparagus.
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