Grilled Asparagus With Raspberries And Asiago Cheese Recipes

GRILLED ASPARAGUS MEDLEY

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.

PROSCIUTTO-WRAPPED ASPARAGUS WITH RASPBERRY SAUCE

Steps:

• Cut prosciutto slices in half. Wrap a prosciutto piece around each asparagus spear; secure ends with toothpicks., Grill asparagus, covered, on an oiled rack over medium heat for 6-8 minutes or until prosciutto is crisp, turning once. Discard toothpicks., In a small microwave-safe bowl, microwave jam and vinegar on high for 15-20 seconds or until jam is melted. Serve with asparagus.

GRILLED ASPARAGUS AND ASIAGO SALAD

Steps:

• In a medium bowl, whisk together the vinegar, olive oil, chives, salt and pepper. Toss the asparagus in the dressing, then cook over a medium-hot grill to desired doneness. Place on four salad plates, drizzle with remaining dressing and garnish with cheese.

ASPARAGUS WITH RASPBERRY VINAIGRETTE

Steps:

• In a small bowl, whisk the oil, vinegar and honey till well blended.
• Set aside.
• Snap off tough ends of asparagus and discard them.
• Place spears in vegetable steamer basket over boiling water in pan.
• Cover and cook till tender about 6-8 minutes.
• Drain immediately and plunge into cool water.
• Chill.
• Arrange asparagus on 4 plates lined with lettuce leaves.
• Drizzle with vinaigrette.
• Garnish with fresh parsley sprigs.

ASPARAGUS WITH RASPBERRY SAUCE

Steps:

• Break off the tough ends of the asparagus spears and drop in boiling salted water.
• Cook until crispy tender, drain, rinse with cold water, wrap in paper towels and chill 1 hour.
• Combine salad dressing, sour cream and 1/4 cup of the raspberries, breaking up the berries with a fork.
• Add salt and pepper if needed.
• To serve, place asparagus on a serving dish, spoon sauce across the middle of the spears and garnish with the remaining berries.