Grilled Asparagus And New Potatoes Recipes

GRILLED ASPARAGUS AND NEW POTATOES

Steps:

• Heat gas or charcoal grill. In large shallow bowl, mix 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the lemon-pepper seasoning. Add potatoes; toss to coat. Place in grill basket.
• Place grill basket on grill over medium heat. Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes.
• Meanwhile, place asparagus spears in same shallow bowl. Add remaining tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon lemon-pepper seasoning; toss to coat.
• Add asparagus to potatoes in grill basket. Cook about 10 minutes longer or until potatoes and asparagus are tender, shaking basket occasionally to turn and mix vegetables.

GRILLED ASPARAGUS

Steps:

• Cut off tough ends of asparagus.
• Combine all ingredients in a large zip-top plastic bag.
• Seal and marinate for 30 minutes.
• Remove asparagus from bag, and discard marinade.
• Place asparagus on grill rack or grill pan coated with cooking spray.
• Grill at medium to medium-high temperature for 5 minutes on each side or until asparagus is done.

GRILLED POTATO AND ASPARAGUS FOIL PACK

Steps:

• Heat gas or charcoal grill. Tear off 12-inch length of heavy-duty foil to make packet. Lightly spray 1 side of foil (side that will be inside of packet) with canola oil cooking spray.
• Place potatoes in 2-quart saucepan; cover potatoes with water. Heat to boiling. Reduce heat; cook until potatoes are just tender, about 10 minutes. Drain potatoes; return to saucepan. Add remaining ingredients; toss gently.
• Place mixture in center of foil. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
• Place foil packet on grill. Cover grill; cook 12 to 15 minutes, turning packet once. Cooking times are approximate and depend on the heat of your grill.

GRILLED ASPARAGUS AND NEW POTATOES

Steps:

• Place potatoes and 1/4 cup water in shallow microwavable dish (or boil them on stovetop). Cover and microwave on high (100%) 8 minutes or until potatoes are crisp-tender, turning once. Drain.
• Combine mustard, dill, oil, lemon juice, lemon zest and pepper in small bowl. Brush mixture on potatoes and asparagus. Place vegetables in grilling basket. Grill over medium-high heat 8 minutes or until potatoes and asparagus are fork-tender, turning once and basting often with mustard mixture.

GRILLED ASPARAGUS AND NEW POTATOES

Steps:

• Heat grill.
• In large shallow bowl, mix 1 TBL of the oil, 1/4 teas. of the salt and 1/4 teas. of the lemon-pepper seasoning.
• Add potatoes; toss to coat. Place in grill basket.
• Grill over medium heat for 15 minutes, shaking grill basket occasionally to mix.
• Meanwhile, place asparagus spears in same shallow bowl.
• Add remaining TBL of oil, 1/4 teas. of salt and 1/4 teas of lemon-pepper seasoning; toss to coat.
• Add asparagus to potatoes in grill basket.
• Cook about 10 minutes longer or until potatoes and asparagus are tender, shaking basket occasionally.

ROSEMARY SMOKED POTATOES WITH GRILLED ASPARAGUS AND FENNEL

Steps:

• Parboil whole potatoes, with skin on, for about 5-7 minutes. Drain and run under cold water to stop the cooking process.
• Half each potato and place in a zip-top plastic bag. Drizzle with oil and add chopped garlic and pepper. Seal bag and allow to marinate at room temperature for 20 minutes.
• Preheat grill to 375°F.
• Remove potatoes from marinade and pat dry. Place soaked rosemary sprigs on oiled barbecue grate. Place potatoes on top of rosemary, flesh side down. Close lid and leave to smoke for 20 minutes. Make sure rosemary doesn't burn.
• Meanwhile, trim the woody end of the asparagus. Slice fennel bulb into 1/2 inch pieces, leaving core intact.
• Drizzle asparagus spears and fennel with oil and season with salt and pepper.
• Return to the potatoes and remove them from the grill. Discard charred rosemary. Season potatoes with salt and pepper and set aside to cool.
• Oil the grill again. Place asparagus and fennel on grill.
• Grill asparagus for approximately 2 minutes, turning when a bright green colour is achieved and golden brown marks appear.
• Cook fennel for about 1 minute per side or until golden char marks are achieved.
• Remove asparagus and fennel from the grill and allow to cool.
• Place asparagus, fennel, and smoked potatoes on a large serving platter. Chill in the fridge for 20 minutes before serving. Drizzle with olive oil and lemon juice, and season with thyme, salt, and pepper.

FRESH GRILLED CHICKEN, ASPARAGUS AND POTATOES

Steps:

• Preheat the grill to medium-high and grease lightly.
• Whisk the olive oil with green onion, tarrragon, garlic, salt and pepper in a small bowl. Halve the mixture, setting one portion aside. Toss the potatoes and asparagus in remaining portion.
• Grill the chicken for 5 minutes. Reduce the heat to medium and turn the chicken.
• Add asparagus and the precooked potatoes to the grill. Turn frequently, basting with reserved oil mixture for 10-15 minutes or until well marked. Meanwhile, continue to grill chicken until the juices run clear when pierced with a fork or the interrnal temperature of the meat reaches 170°F Allow the chicken to rest for 5 minutes before slicing.
• Transfer the vegetables to a platter. Slice the chicken thinly and fan over vegetables.
• PREPARATION TIP: Cook extra fingerling potatoes the night before. Store in refrigerator overnight to make this recipe the next day. Potatoes are precooked in order to be grilled alongside the asparagus. This way, everything arrives to the table at the same time, perfectly cooked.

GRILLED ASPARAGUS AND NEW POTATOES

Steps:

• In large shallow bowl, combine half of oil and seasonings. Add potatoes; toss to coat. Place on grill grate. Grill 15 minutes over medium heat, turning occ. Mix asparagus with remaining oil and seasonings. Add to potatoes and grill 10 minutes more.