Grilled Asparagus Vinaigrette Recipes

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GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE



Grilled Asparagus with Caper-Cornichon Vinaigrette image

Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 10

3 large eggs
1 tablespoon white-wine or Champagne vinegar
1 tablespoon country-style Dijon mustard
3/4 teaspoon sugar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons capers, drained and coarsely chopped
2 tablespoons finely chopped small cornichons (about 6)
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed

Steps:

  • Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
  • Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
  • Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.

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 WITH LEMON DRESSING



Grilled Asparagus with Lemon Dressing image

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

1 1/2 to 2 pounds thick asparagus
About 2 tablespoons olive oil
Salt and freshly ground black pepper
Juice of 3 lemons
2 tablespoons minced shallot or scallion
1/4 cup minced fresh parsley

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 BLOOD ORANGE VINAIGRETTE



Grilled Asparagus with Blood Orange Vinaigrette image

Make and share this Grilled Asparagus with Blood Orange Vinaigrette recipe from Food.com.

Provided by Daphne2002

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 shallot
3 blood oranges
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon red wine vinegar
extra virgin olive oil
salt and pepper
1 1/2 lbs asparagus (25-30 spears)

Steps:

  • Peel and chop the shallot fine and macerate for 30 minutes in the juice of 1/2 of one orange and the balsamic and red wine vinegars.
  • Whisk in the olive oil to taste to make a vinaigrette, and season with salt and pepper.
  • Peel just the zest from one orange, chop very fine, and add to the vinaigrette.
  • Cut away the rind and pith from all oranges and slice them into thin rounds.
  • Parboil and grill the asparagus until tender.
  • Arrange asparagus on a platter with orange slices on top.
  • Drizzle with vinaigrette.

Nutrition Facts : Calories 89.1, Fat 0.5, SaturatedFat 0.1, Sodium 24.9, Carbohydrate 19.7, Fiber 5.8, Sugar 11.7, Protein 5.1

GRILLED ASPARAGUS W/ BALSAMIC VINAIGRETTE



Grilled Asparagus W/ Balsamic Vinaigrette image

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

1 lb asparagus
1 tablespoon red wine vinegar
1 1/2 tablespoons balsamic vinegar
1 shallot, minced
2 garlic cloves, minced
3 -4 tablespoons extra virgin olive oil
salt and pepper (I used about a teaspoon of each)
1/2 lemon

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 SUN-DRIED TOMATO VINAIGRETTE



Grilled Asparagus With Sun-Dried Tomato Vinaigrette image

This is a recipe I found from Cooking Light. This recipe can be served either hot or chilled....perfect for taking on barbecues

Provided by Abby Girl

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/3 cup sun-dried tomato, dried, cut into pieces
1/4 cup balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1 garlic clove, minced
2 lbs fresh asparagus

Steps:

  • Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
  • Drizzle with olive oil; shake pan back and forth to coat asparagus.
  • Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
  • Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).
  • Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.

Nutrition Facts : Calories 88, Fat 3.8, SaturatedFat 0.6, Sodium 244.3, Carbohydrate 11.6, Fiber 5.3, Sugar 6, Protein 5.7

GRILLED ASPARAGUS WITH GAZPACHO VINAIGRETTE



Grilled Asparagus With Gazpacho Vinaigrette image

A recipe from the famous Hotel Galvez in Galveston, Texas. And now a little history: After the Great Storm of 1900-when a massive hurricane devastated Galveston, Texas - a group of prominent businessmen, dedicated to the economic recovery of the island, knew there was a desperate need of a luxury beachfront hotel to fill the void that was left when the Beach Hotel burned down in 1898. At a cost of more than $1 million, the St. Louis firm of Mauran & Russell designed and built Hotel Galvez - a six-story Spanish Colonial Revival building named for Bernardo de Galvez, the Spanish colonial governor who chartered the Texas Gulf Coast and for whom the city is named. When it opened in 1911, the luxury hotel offered 275 elegant guestrooms, some with private baths. In 1912, Hotel Monthly billed it as one of the "most richly furnished seaside hotels in America". The public areas featured a barbershop, candy shop, drugstore, soda fountain and Gentleman's Bar & Grille. Roller chairs lined the front of the hotel for those wanting to take a trip along the famed Seawall Boulevard. In 1918, Hotel Galvez hosted more than 400 guests each day, with room rates starting at $2 per night. In the 1920s, the first bathing beauty contests in the nation were held at the hotel, with future movie stars Joan Blondell and Dorothy Lamour as participants. During the '20s and '30s, Hotel Galvez became known as the "Playground of the Southwest", as hundreds of celebrities and dignitaries stayed there. Notable guests included Presidents Franklin Roosevelt, Dwight Eisenhower, Lyndon Johnson and John Kennedy, as well as General Douglas MacArthur, Phil Harris, Alice Faye, Frank Sinatra, Jimmy Stewart and Howard Hughes. On October 3, 1940, W.L. Moody Jr. acquired Hotel Galvez. During World War II, the hotel served as a living and working facility for the U.S. Coast Guard. In 1950, Moody's hotel chain, National Affiliated Hotels, added a motel on the east side of the main building. In 1965, the owners spent more than $1 million to refurbish the hotel. Another million-dollar-plus renovation was undertaken by the next owners, Harvey O. McCarthy and Dr. Leon Bromberg, who acquired the hotel in 1971. Hotel Galvez changed hands again in 1978, when it was purchased by well-known heart surgeon Denton Cooley, who had a long-standing sentimental attachment to it. Not only had he stayed there as a child and medical student, but his parents spent their wedding night at the hotel in 1916. Cooley sold half of his interest to Archie Bennett Jr., president of the Mariner Corporation. In 1980, the partners spent one year and more than $12 million renovating the hotel, after which it was named to the National Register of Historic Places. The most recent renovation was brought about through the efforts of Galveston preservationists and developers George and Cynthia Mitchell, who attained ownership of Hotel Galvez in March of 1993. Since June 1, 1998, Wyndham International as Wyndham Historic Hotels has managed the hotel. Today, Hotel Galvez stands proudly as "Queen of the Gulf", fully restored to its original glamour while continuing to offer gracious hospitality, old-world charm and new-world conveniences. Adapted from the cookbook Recipes from Historic America by Linda and Steve Bauer.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 1-2

Number Of Ingredients 25

1 cucumber, peeled and seeded
6 roma tomatoes, peeled
3 shallots
4 lemons, juice of
1 cup tomato juice
3 tablespoons chopped flat leaf parsley
2 garlic cloves
1/2 cup chopped green onion top
salt & freshly ground black pepper
2 teaspoons Tabasco sauce (or to taste)
additional lemon juice
extra virgin olive oil
1/2 cup cubed peeled eggplant
1/4 cup milk
1/4 cup semolina (or wheat flour)
oil (for frying)
salt
1/2 lb asparagus spear
1 teaspoon extra virgin olive oil
kosher salt & freshly ground black pepper
1 tablespoon diced cucumber
1 tablespoon diced seeded tomatoes
1 teaspoon finely diced celery
1 teaspoon finely diced red onion
1/2 teaspoon minced flat leaf parsley

Steps:

  • Cut cucumber into pieces and place in a food processor blender; add tomatoes, shallots, lemon juice, tomato juice, parsley, garlic and green onion tops. Pulse to purée. Transfer to a bowl; season with Tabasco, salt and pepper.
  • To finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a had blender until thickened and frothy.
  • For the croutons, dip cubed eggplant in milk, then dredge in semolina. In a deep fryer, heat oil to 375 degrees; fry eggplant until lightly browned. Drain on paper towel. Season immediately with salt.
  • Trim, peel and blanch(place in boiling water 1 minute) the asparagus, or cook till desired doneness; toss with oil. Season with salt and pepper. Place in the center of the plate. Ladle 3 tablespoons gazpacho vinaigrette over the asparagus. Garnish with cucumber, tomato, celery, red onion, parsley and eggplant croutons.

GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE



Grilled Asparagus With Lemon-Caper Vinaigrette image

Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the second time with red onion (use red onion if you want a more pronounced onion flavor and for added color). Can be served warm or at room temperature. Skip the cheese for a vegan version. From dole.com.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb asparagus, trimmed
1 tablespoon olive oil
2 tablespoons pine nuts, toasted
1/4 cup parmesan cheese, shaved
2 tablespoons shallots, finely chopped
2 teaspoons lemon zest (save a few strands for garnish)
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons extra virgin olive oil
salt and fresh cracked black pepper, to taste

Steps:

  • Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
  • Whisk in the olive oil; season with taste with salt and pepper.
  • Set aside.
  • To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
  • Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
  • Transfer asparagus to a platter.
  • Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.

Nutrition Facts : Calories 206.5, Fat 18.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 177.3, Carbohydrate 7.2, Fiber 2.7, Sugar 1.9, Protein 6

GRILLED ASPARAGUS WITH GREEN PEPPERCORN VINAIGRETTE



Grilled Asparagus with Green Peppercorn Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 31m

Yield 4

Number Of Ingredients 8

3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons green peppercorns in brine, drained
1 pound fresh asparagus, trimmed
2 tablespoons canola oil

Steps:

  • Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated.
  • Heat the grill to high.
  • Toss asparagus with the canola oil and season with salt and pepper. Grill until tender, about 5 to 7 minutes.
  • Place grilled asparagus on a platter and drizzle the vinaigrette over the top.

GRILLED ASPARAGUS WITH LEMON DRESSING



Grilled Asparagus With Lemon Dressing image

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

1 1/2 to 2 pounds large asparagus
Olive oil as needed, about 2 tablespoons
Salt and freshly ground black pepper to taste
Juice of 3 lemons
2 tablespoons minced shallots or scallions
1/4 cup minced fresh parsley leaves

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

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