Caesar Grilled Asparagus Recipes
THE BEST GRILLED ASPARAGUS
We found that the best way to grill asparagus is to lay it right on the grill grates at an angle--no foil packet or grilling basket necessary. We jazzed ours up with tangy, creamy feta and fresh mint. To get a good char, be sure to use medium-sized asparagus -- no pencil-thin stalks here!
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
WARM ASPARAGUS SALAD
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil and fill a large bowl with ice water.
- Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
- Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
- To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.
CAESAR GRILLED ASPARAGUS
Crisp, tender and smokey grilled asparagus in a caesar dressing with crunchy croutons and plenty of parmesan!
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Mix the oil and garlic and let sit for a while before straining the garlic from the oil, reserving it for the dressing.
- Toss the bread in the garlic oil, parmesan, salt and pepper, arrange in a single layer on a baking sheet and bake in a preheated 375F/190C oven until lightly golden brown, about 10-15 minutes, mixing half way through.
- Mix everything well.
- Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
- Serve topped with the caesar dressing, croutons, parmesan and fresh cracked black pepper to taste and enjoy!
Nutrition Facts : Nutrition Facts Calories 140, Fat 8g (Saturated 2g, Trans 0), Cholesterol 6mg, Sodium 175mg, Carbs 11.5g (Fiber 4g, Sugars 4g), Protein 7.8g Nutrition by
CAESAR ASPARAGUS
"This delicious dish is an easy way to get my daughter to eat asparagus. Sometimes, I make the croutons from focaccia bread. They add another dimension of texture and flavor." -Patsy Phillips, Sanford, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, gently toss the asparagus, bread, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. , Bake at 425° for 10-12 minutes or until asparagus is tender and bread is golden brown. , Meanwhile, in a small bowl, whisk the vinegar, cheese, sugar, mustard, garlic and Worcestershire sauce. Whisk in the oil. Drizzle 1/4 cup over asparagus mixture; toss to coat. Serve immediately with remaining vinaigrette.
Nutrition Facts : Calories 218 calories, Fat 18g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 188mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
GRILLED ASPARAGUS
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously transforms it from the kind of vegetable you hated as a kid to a sweet, meaty, lip-smackin' treat that you can't get enough of as an adult. Contrary to popular belief, look for the fatter stalks when buying asparagus-they are much better suited to grilling and actually have better flavor. This is the least amount of work you will ever have to do to be considered the Queen or King of the Grill.
Provided by Elizabeth Karmel
Categories Side Picnic Vegetarian Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Asparagus Spring Summer Tailgating Grill Grill/Barbecue Healthy Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 3
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.
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