House Fire Steak And Sugar Grilled Asparagus Recipes

FOIL-PACKET STEAK AND ASPARAGUS

Steps:

• Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the asparagus, olive oil, marjoram, garlic and a pinch of salt in a large bowl and toss.
• Sprinkle the steak with a big pinch of salt and the pepper. Put 2 pieces of steak side by side in the center of each sheet of foil and top with the asparagus. Bring the 2 short ends of the foil together and fold twice; fold in the sides to seal.
• Put the foil packets steak-side down on the grill and cook, flipping halfway through, until the steak is cooked to medium and the asparagus is tender, about 5 minutes.

GRILLED STEAK AND ASPARAGUS WITH ORZO

Steps:

• Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Bring a pot of salted water to a boil. Add the orzo and cook as the label directs; drain and return to the pot. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in the gruyere. Season with salt and pepper.
• Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate. Wipe off the grill pan. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with the scallions.

ASPARAGUS STEAK OSCAR

Steps:

• Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

THE BEST GRILLED ASPARAGUS

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.

FIERY GRILLED ASPARAGUS

Steps:

• Rinse asparagus and trim off bottom of stalks.
• Place on grill over high heat and cook, turning frequently, until crisp tender and lightly charred.
• Remove from grill and place in a bowl.
• In a small bowl, whisk together the oil, vinegar and sugar.
• Pour over asparagus and toss to coat well.
• Season to taste with salt and pepper and sprinkle with toasted sesame seeds.
• Serve hot, cold or at room temperature.

ASPARAGUS BEEF SAUTE

Steps:

• Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

SUGAR GRILLED ASPARAGUS

Steps:

• Preheat grill to medium-high heat.
• Cut the tough ends off asparagus, roll in oil and coat with sugar and salt. Place asparagus on the grill and cook for approximately 5 to 10 minutes, depending on how thick your asapragus is. Turn asparagus to ensure even cooking. You know the asparagus are done when sugar is caramelized and asparagus are starting to look burnt.
• Sprinkle orange zest over asparagus before serving.

RIB STEAK AND ASPARAGUS

Steps:

• For the Hollandaise sauce: Whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture is thickened, pale and doubled in volume, for about 5 minutes. Place the bowl over a saucepan containing barely simmering water or use a double boiler. Cook's Note: The water should not touch the bottom of the bowl.
• Continue to whisk rapidly. (See Cook's Note)
• Slowly drizzle the melted butter and continue to whisk until the sauce is thickened. Remove from heat. Add the Dijon mustard and tarragon. Season the sauce with salt and pepper. Keep warm until ready to serve. If the sauce gets too thick, whisk in a few drops of warm water before serving.
• For the rib steak: Preheat the oven to 350 degrees F/180 degrees C. Season the steaks with salt and pepper. Heat a large oven-proof heavy skillet on high and add oil. Add the steak, cooking until crispy on both sides, 6 minutes in total.
• Place the skillet in the oven for another 8 minutes for medium-rare. During the last 2 minutes, add the butter and continue cooking.
• Remove the steak and let rest, covered with aluminum foil to keep warm.
• For the asparagus: Boil the asparagus for about 45 seconds, until slightly cooked. Remove the asparagus from the heat and plunge into a bowl of ice-cold water. Meanwhile, in a medium pan heat the butter until it melts. Add the shallots and asparagus, cook another 2 minutes over medium heat. Season the asparagus with salt and pepper. Keep warm.
• Serve the steak with the buttered asparagus, hollandaise sauce and fries, if desired.