Grilled Asparagus Involtini With Lardo Recipes

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GRILLED MARINATED ASPARAGUS



Grilled Marinated Asparagus image

Freshly harvested asparagus says spring is in the air, and on your table. Eating the tender spears right off the grill is pure pleasure.-Lessie Sites, Livingston, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon soy sauce
1/8 teaspoon pepper
1 pound fresh asparagus, trimmed

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour., Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

INVOLTINI DE SPINACHI



Involtini de Spinachi image

Provided by Food Network

Categories     side-dish

Time 45m

Number Of Ingredients 11

2 tablespoons olive oil
1 large eggplant, peeled and sliced into 1/8-inch thick slices, lengthwise
Flour, for dredging
3/4 pound fresh spinach
1/2 pound ricotta cheese
Salt and pepper, to taste
Tomato sauce, recipe follows
2 tablespoons olive oil
1 teaspoon chopped garlic
2 1/2 cups canned whole tomatoes
Salt and pepper, to taste

Steps:

  • In a skillet heat olive oil until smoking. Dredge eggplant slices in flour and fry in skillet for about 1 minute. Turn slices and cook for another minute. Remove from skillet and drain on paper towels. Let cool for about 15 minutes. Blanch spinach in boiling salted water for about 3 minutes. Remove, drain, and chop coarsely. To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste.
  • Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce.
  • In a saucepan, heat olive oil. Add garlic and cook for about 3 minutes. Add tomatoes, simmer for about 30 minutes. Season with salt and pepper.

GRILLED BALSAMIC ASPARAGUS



Grilled Balsamic Asparagus image

This wonderfully flavored asparagus evolved from a Cooking Light recipe. Prep time includes time to marinate.

Provided by GaylaJ

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh asparagus
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon low sodium soy sauce
1 garlic clove, minced
1/2 teaspoon kosher salt
fresh ground black pepper, to taste

Steps:

  • Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
  • Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
  • Preheat grill on high heat.
  • Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
  • Grill 5 minutes on each side or until asparagus is done.

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

BALSAMIC GRILLED ASPARAGUS



Balsamic Grilled Asparagus image

Provided by Food Network

Categories     side-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
3 medium shallots, thinly sliced (about 1 cup)
2 cloves garlic, lightly smashed
2 sprigs fresh oregano
2 bunches medium asparagus (about 2 pounds), woody ends trimmed and discarded
Kosher salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves, roughly chopped

Steps:

  • Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
  • Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
  • Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.

THE BEST GRILLED ASPARAGUS



The Best Grilled Asparagus image

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

1 bunch medium asparagus (about 3/4 pound)
Juice of 1 lemon (about 1/4 cup)
2 tablespoons olive oil
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
2 tablespoons crumbled feta cheese (about 1 ounce)
1 tablespoon chopped fresh mint leaves

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.

INVOLTINI



Involtini image

Provided by Food Network

Categories     appetizer

Time 18m

Yield 10 pieces

Number Of Ingredients 3

1 eggplant, sliced into 10 (1/4-inch) thick slices
10 large basil leaves
1 pound burrata mozzarella

Steps:

  • Preheat a grill to high.
  • Grill the eggplant slices until tender, about 3 to 4 minutes per side.
  • Lay the slices of grilled eggplant on a cutting board. Place a basil leaf on top of the eggplant. On 1 end of the eggplant, put a teaspoon of cheese. Season the inside with salt and pepper. Roll the eggplant around the cheese and the basil leaf. Secure the roll with a toothpick.

GRILLED CHICKEN INVOLTINI



Grilled Chicken Involtini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1/4 cup chopped parsley
1 teaspoon lemon zest, from 1 lemon
1/4 teaspoon salt
3/4 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
8 chicken breast cutlets
8 slices Prosciutto di Parma
8 slices provolone picante cheese
8 oil-cured sundried tomatoes
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
  • In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
  • In a separate small bowl, mix together the salt, oregano and red pepper flakes.
  • Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
  • Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.

FIVE-INGREDIENT GRILLED ASPARAGUS WITH PECORINO AND PINE NUTS



Five-Ingredient Grilled Asparagus with Pecorino and Pine Nuts image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

2 bunches green pencil asparagus
2/3 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1/2 cup grated Pecorino-Romano, plus extra for garnish
Zest and juice of 1 lemon
1/2 cup toasted pine nuts

Steps:

  • Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
  • Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
  • Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
  • Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.

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