Grilled Asparagus With Pepper Zabaglione Recipes

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.

GRILLED ASPARAGUS AND BELL PEPPER

Steps:

• Toss 2 bunches asparagus and 1 quartered red bell pepper with olive oil, salt and pepper. Grill over medium-high heat, turning, until tender and charred, 3 minutes for the asparagus and 6 minutes for the pepper. Thinly slice the pepper and toss with 2 tablespoons olive oil and 1 teaspoon red wine vinegar; spoon over the asparagus. Top with chopped chives.

GRILLED ASPARAGUS WITH PEPPER ZABAGLIONE

Steps:

• Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
• In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
• In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
• Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano, and serve.

GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS

Steps:

• Fire up the grill or preheat oven to 400 degrees.
• Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
• Line a cookie sheet with foil.
• Trim asparagus and cut off hard ends.
• Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
• Coat vegetables with salt and fresh ground black pepper.
• Dirzzle butter sauce over vegetables. Toss to coat evenly.
• Bake for 20 minutes or until asparagus is just tender, but still crisp.

GRILLED ASPARAGUS WITH MOZZARELLA

Steps:

• Mix all ingredients together and season with salt and pepper to taste.
• Preheat grill. Brush asparagus with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes or until just tender. Divide the asparagus among 4 plates and immediately top with a slice of the cheese. Drizzle with the lemon vinaigrette.

GRILLED ASPARAGUS WITH LEMON DRESSING

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.

GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS

Steps:

• Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
• Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.

GRILLED ASPARAGUS WITH RED BELL PEPPERS SAUCE

Steps:

• Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
• Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier.
• Cut your roasted peppers in pieces and blend them with the other ingredients for the sauce with the food processor.
• Place salsa in a bowl.
• Snap off tough ends of asparagus.
• Arrange 4-8 asparagus spears on a flat surface. Thread 2 (5 cm, 2-inch) skewers horizontally through spears 2-3 cm (1 inch) from each end to form a raft. Repeat procedure with remaining asparagus spears. Amount of skewers and asparagus depends on their size.
• Prepare the other raft until all asparagus are fixed.
• Brush asparagus with olive oil and season with salt and pepper.
• Grill them for about 5 minutes and turn them on the other side for other 5-6 minutes (don't burn them).
• Serve hot with salsa.
• Tip: Prepare salsa with yellow and red peppers in saparate portions. Pop your table!

DRUNKEN GRILLED ASPARAGUS

Steps:

• In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt.
• Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill asparagus 10 minutes, or to desired tenderness.