Grilled Asparagus And Mushrooms Recipes

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GRILLED PARMESAN GARLIC ASPARAGUS



Grilled Parmesan Garlic Asparagus image

Fresh Asparagus that is grilled gives you char marks and a smoky flavor that is amazing! Within minutes you have tender asparagus coated in parmesan and garlic that will become a family favorite!

Provided by Alyssa Rivers

Categories     Appetizer     Side Dish

Time 15m

Number Of Ingredients 5

1 pound fresh asparagus
2 Tablespoons olive oil
3 Tablespoons grated parmesan cheese
2 Garlic Cloves (minced)
salt and pepper

Steps:

  • Prepare asparagus and trim the bottoms.
  • Lay the asparagus in the pan and sprinkle with salt and pepper and toss in the olive oil.
  • Lay the asparagus on the grill or grill plate in a row. Grill for 5-10 minutes over medium high heat until they have char marks and are fork tender. Remove asparagus and place back in the pan. Toss with garlic and parmesan cheese. Serve.
  • *You can also grill the asparagus in foil if desired.

Nutrition Facts : ServingSize -1 g, Calories 80 kcal, Carbohydrate 1 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 58 mg, Sugar 1 g

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS



Buttery Pan Roasted Mushrooms and Asparagus image

Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.

Provided by akgrown

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/2 small onion, sliced thinly
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups asparagus, 1 inch chopped tips and most tender parts
3 -4 tablespoons butter (no substitutions)
salt and pepper

Steps:

  • In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
  • Add mushrooms and cook until they start to brown, stirring often.
  • Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2

OVEN-ROASTED ASPARAGUS & MUSHROOMS



Oven-Roasted Asparagus & Mushrooms image

These roasted vegetables are the perfect side dish for chicken, beef or pork.

Provided by Land O'Lakes

Categories     Asparagus     Mushroom     Roasted     Savory     Baking     Vegetable     Side Dish     Vegetable     Vegetable

Yield 4 servings

Number Of Ingredients 8

1 pound asparagus, trimmed
1 (8-ounce) package mushrooms, quartered
1/4 cup red onion, sliced
3 large cloves fresh garlic, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt melted
1 teaspoon lemon juice

Steps:

  • Heat oven to 425°F.
  • Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice.
  • Bake 15-20 minutes or until asparagus is tender and lightly browned.

Nutrition Facts : Calories 140 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 400 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Sugar grams, Protein 5 grams

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

GRILLED ASPARAGUS MEDLEY



Grilled Asparagus Medley image

This colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. -Pam Gaspers, Hastings, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1 pound fresh asparagus, trimmed
1 each sweet red, yellow and green pepper, julienned
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 medium onion, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed

Steps:

  • In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat. , Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 78 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS WITH MUSHROOMS



Asparagus with Mushrooms image

This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 teaspoons ground ginger
2 tablespoons canola oil
3 cups sliced fresh mushrooms
1 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED PARMESAN ASPARAGUS AND MUSHROOMS



Grilled Parmesan Asparagus and Mushrooms image

This quick five-ingredient dish may make a regular appearance on your menus.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 5

1 lb fresh asparagus spears
1 package (6 oz) sliced fresh portabella mushrooms
1/4 cup balsamic vinaigrette dressing
2 tablespoons chopped fresh basil leaves
1/4 cup shredded fresh Parmesan cheese

Steps:

  • Heat coals or gas grill for direct heat. In large shallow dish, toss asparagus, mushrooms and dressing. Place vegetables in grill basket (grill "wok").
  • Cover and grill vegetables over medium heat 8 to 12 minutes, shaking basket or stirring vegetables occasionally, until asparagus is crisp-tender. Sprinkle vegetables with basil and cheese. Cover and grill 3 to 4 minutes longer or until cheese is slightly melted.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g

GRILLED ASPARAGUS IN A CREAMY BALSAMIC MUSHROOM SAUCE



Grilled Asparagus in a Creamy Balsamic Mushroom Sauce image

Smoky grilled asparagus topped with a creamy mushroom sauce with a hit of tangy balsamic vinegar!

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons oil
1 small onion, sliced
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 teaspoons thyme, chopped (or 1/2 teaspoon dried thyme)
2 tablespoons flour (rice flour for gluten-free)
1/2 cup vegetable broth or chicken broth
2 tablespoons balsamic vinegar
3 tablespoons heavy/whipping cream
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
1 1/2 pounds asparagus, trimmed
1 tablespoon oil
salt and pepper to taste

Steps:

  • Heat the oil in a pan over medium heat-high, add the onions and mushrooms and cook until the mushrooms release their liquids and it's absorbed, about 10-15 minutes.
  • Add the garlic, thyme and flour and cook for a minute.
  • Add the broth and deglaze the pan.
  • Add the vinegar and cream, bring to a boil, reduce the heat and simmer until it thickens, about 2 minutes, before mixing in the cheese removing from the heat.
  • Season with salt and pepper to taste.
  • 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 creamy balsamic mushroom sauce and enjoy!

Nutrition Facts : Nutrition Facts Calories 222, Fat 14.4g (Saturated 4g, Trans 0), Cholesterol 20mg, Sodium 177mg, Carbs 17g (Fiber 5g, Sugars 7g), Protein 10g Nutrition by

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE



Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces American blue cheese
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
  • Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

GRILLED ASPARAGUS AND MUSHROOMS



Grilled Asparagus and Mushrooms image

Make and share this Grilled Asparagus and Mushrooms recipe from Food.com.

Provided by drskyles1

Categories     Vegetable

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 bunch asparagus
1 lb whole cremini mushroom
1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup honey
1 teaspoon sea salt
1 teaspoon fresh cracked pepper
1 tablespoon sesame seeds

Steps:

  • Wash,trim, and rinse asparagus and mushrooms.
  • marinate in zip lock bag for 4-5 hours --
  • fire grill for approximately 10 minute.
  • serve immediately.
  • sprinkle with roasted sesame seeds before serving.

Nutrition Facts : Calories 368.7, Fat 28.5, SaturatedFat 4, Sodium 606.9, Carbohydrate 27.9, Fiber 3.5, Sugar 20.9, Protein 6.2

HOW TO MAKE THE BEST GRILLED ASPARAGUS



How to Make THE BEST Grilled Asparagus image

Tender and sweet, grilled asparagus is the perfect healthy 15-minute side dish for any meal. Use thicker asparagus spears for easy grilling.

Provided by Heidi

Categories     Side Dish

Time 9m

Number Of Ingredients 5

1 pound asparagus (, (choose thick spears))
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
lemon wedges (, if desired)

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.

Nutrition Facts : Calories 54 kcal, Carbohydrate 5 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 584 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GRILLED PIZZAS WITH LEEKS, ASPARAGUS, AND MUSHROOMS



Grilled Pizzas with Leeks, Asparagus, and Mushrooms image

A drizzle of truffle oil just before serving elevates this pizza's ingredients -- asparagus, leeks, shiitake mushrooms, and Taleggio cheese -- even further.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 6 nine-inch pizzas

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for brushing
2 medium leeks, halved lengthwise, cut into thin half-moons, and rinsed well
8 ounces shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices
8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces
1/4 cup dry white wine
1 tablespoon finely chopped fresh thyme, plus more for garnish
Coarse salt and freshly ground pepper
Pizza Dough for Grilled Pizzas
4 ounces Taleggio or other soft cheese (such as Camembert or Brie), sliced
Truffle oil, for drizzling (optional)

Steps:

  • Heat olive oil in a large skillet over medium heat until hot but not smoking. Add leeks; cook, stirring, until beginning to soften, about 5 minutes. Add mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine; cook until asparagus is bright green and wine has evaporated, about 2 minutes. Stir in thyme; season with salt and pepper. Set aside.
  • Heat a grill until medium-hot. Generously brush one side of pizza dough with olive oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with olive oil; flip crust. Top with a thin layer of cheese and some of the asparagus mixture. Grill until cheese is just melted, topping is hot, and crust is cooked through, 3 to 5 minutes more.
  • Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Sprinkle with more thyme, and with a small amount of truffle oil, if desired. Repeat to make more pizzas.

GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS



Grilled Asparagus, Red Bell Pepper, and Portobello Mushrooms image

This is a great stand-alone dish or you can put it over pasta or a salad. Because the veggies stand up to the vinaigrette, you can make it ahead of time.

Provided by FalloonFarm

Categories     BBQ & Grilled Vegetables

Time 25m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon white sugar
salt and freshly ground black pepper to taste
3 large portobello mushroom caps, cut into bite-sized pieces
12 stalks asparagus, cut into bite-sized pieces
1 large red bell pepper, cut into bite-sized pieces

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.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 23.4 g, Fat 14.4 g, Fiber 6.9 g, Protein 10 g, SaturatedFat 2 g, Sodium 117.8 mg, Sugar 9.7 g

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