GRILLED ASPARAGUS WITH TANGERINE AIOLI
When asparagus is in season, I cook this dish every week. You can dress it up for a frou-frou formal dinner, but it's easy enough to set out with a simple salad or burgers. I made this aioli after seeing stall after stall of beautiful citrus fruit in the farmers' market in Athens. You can substitute just about any citrus juice for the tangerine in this recipe: try it with Meyer lemons or the juice from really beautiful oranges.
Provided by Cat Cora
Categories Cookstr Recipes
Number Of Ingredients 11
Steps:
- To make the aioli, in a saucepan, bring the tangerine juice to a boil over medium-high heat. Reduce the heat to a simmer and cook until reduced to a little more than 1 cup, about 8 minutes. Remove from the heat and let cool.
- Combine the egg yolks, garlic, and lemon juice in a blender or food processor. Process at medium-high speed to blend, then very slowly add the 2¼ cups olive oil in a thin stream through the pouring hole while the machine is running. When the mixture has thickened, turn off the machine, add the reduced tangerine juice, and pulse until well mixed. Add the salt and pepper. If the aioli is too thick, add a little water. Refrigerate while you prepare the asparagus.
- Prepare a fire in a charcoal grill or preheat a gas grill to high.
- Bring a saucepan three-fourths full of salted water to a boil. Snap off the tough end of each asparagus spear and with a vegetable peeler or paring knife peel halfway up the stalk. Add the asparagus to the boiling water and blanch for 3 to 4 minutes. While the asparagus is cooking, pour ice water into a large bowl. Drain the asparagus and immediately immerse in the ice water to stop the cooking. Drain again.
- Brush the asparagus with olive oil and season with the salt and pepper. Grill until tender-crisp, about 2 minutes on each side. Let cool. To serve, top with the aioli.
GRILLED ASPARAGUS AND SPRING ONIONS WITH LEMON DRESSING
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Provided by Dave Muller
Categories Bon Appétit Lemon Lemon Juice Asparagus Green Onion/Scallion Grill Vegetarian Vegan Wheat/Gluten-Free Side Spring Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don't have Meyer lemons, use regular lemons in their place).
- Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.
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
GREAT GRILLED ASPARAGUS
Steps:
- Warm a grill pan over medium-high heat. Place the 2 tablespoons Hidden Valley® Farmhouse Originals Italian with Herbs Dressing in a large bowl. Wash and trim the ends of the asparagus. Peel the stems if desired. Add to the bowl with the dressing and toss to coat. Season with salt and pepper. Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more. Transfer the asparagus to a serving platter, drizzle with the 1/2 cup Hidden Valley® Farmhouse Original Italian Dressing with Herbs and serve warm or at room temperature.
GRILLED ASPARAGUS WITH TANGERINE MAYONNAISE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 56m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the tangerine juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2 cup. Let cool to room temperature.
- Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices. Cover and refrigerate until very cold.
- Combine the reduced juice, tarragon, egg yolk, and salt and pepper, to taste, in a blender and blend until well mixed. With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Taste, for seasoning. Scrape into a jar, cover, and refrigerate until needed. You should have about 1 2/3 cups mayonnaise. Keeps 2 to 3 days, refrigerated.
- Prepare the grill and let burn down to medium coals. Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper. Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes. Cover the grill, if necessary, to maintain the heat.
- Arrange the asparagus on a platter with the reserved tangerine segments. Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl. Garnish with fresh or candied zest and the nuts, if using. Serve at once.
- Cook's Note: Every cook has insecurities. One of mine is mayonnaise. I always get a little anxious until I see it coming together in the blender. If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water. If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.
ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING
Steps:
- Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
- Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.
SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC
Steps:
- Prepare fish:
- Put oven rack in middle position and preheat oven to 450°F.
- Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan.
- Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each.
- Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.
- Make beurre blanc while fish bakes:
- Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice.
- Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc.
- Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.
GRILLED ASPARAGUS W/ BALSAMIC VINAIGRETTE
I put together this recipe after looking at several others and combining them. We had never had asparagus on the grill before and it was fantastic.
Provided by B-B-Q Man
Categories Vegetable
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 8
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 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.
GRILLED ASPARAGUS WITH TANGERINE MAYONNAISE
You will have more mayonnaise than you need. But that is good news, as it tastes great on all sorts of vegetables and on poached fish, and can be used to bind a chicken salad or as a sandwich spread.
Provided by Elmotoo
Categories Vegetable
Time 36m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the asparagus for 3 minutes in boiling salted water, then cool.
- Put the juice in a small nonreactive saucepan and bring to a boil.
- Cook until reduced to ½ cup.
- Let cool to room temperature.
- Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices.
- Cover and refrigerate until very cold.
- Combine the reduced juice, tarragon, egg yolk, and salt and pepper to taste in a blender and blend until well mixed.
- With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin, steady stream until all the oil is incorporated.
- Taste for seasoning.
- Scrape into a jar, cover, and refrigerate until needed.
- You should have about 1-2/3 cups mayonnaise.
- (Keeps 2 to 3 days, refrigerated.) Prepare the grill and let burn down to medium coals.
- Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper.
- Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes.
- Cover the grill if necessary to maintain the heat.
- Arrange the asparagus on a platter with the reserved tangerine segments.
- Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl.
- Garnish with fresh or candied zest and the nuts, if using.
- Serve at once.
- note: If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water.
- If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.
Nutrition Facts : Calories 568.3, Fat 55.8, SaturatedFat 8, Cholesterol 47.2, Sodium 38.1, Carbohydrate 16.2, Fiber 5.6, Sugar 7.6, Protein 7
More about "grilled asparagus with tangerine dressing recipes"
GRILLED ASPARAGUS WITH VINAIGRETTE RECIPE — THE MOM 100
From themom100.com
HOW TO MAKE THE BEST GRILLED ASPARAGUS - FOODIECRUSH …
From foodiecrush.com
20 GRILLED ASPARAGUS RECIPES
From allrecipes.com
ROASTED ASPARAGUS WITH CREAMY LEMON DRESSING — …
From themom100.com
GRILLED ASPARAGUS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GRILLED ASPARAGUS WITH LEMON RECIPE | MYRECIPES
From myrecipes.com
GRILLED ASPARAGUS RECIPE - SOUTHERN LIVING
From southernliving.com
GRILLED ASPARAGUS WITH CURRIED YOGURT DRESSING | CANADIAN LIVING
From canadianliving.com
GRILLED ASPARAGUS | RECIPES | KALAMAZOO OUTDOOR GOURMET
From kalamazoogourmet.com
GRILLED ASPARAGUS WITH TANGERINE MAYONNAISE : RECIPES - COOKING …
From cookingchanneltv.com
GRILLED GREEK ASPARAGUS - HEZZI-D'S BOOKS AND COOKS
From hezzi-dsbooksandcooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love