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Grilled Asparagus Bundles with Dijon-Orange Vinaigrette

Grilled Asparagus Bundles with Dijon-Orange Vinaigrette


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Ingredients

  • 2 Tablespoons honey or apricot paste
  • 4 Teaspoons Dijon mustard
  • 1 Tablespoon brown rice vinegar
  • 1 Tablespoon orange juice
  • 2 Teaspoons minced fresh tarragon
  • 1 1/2 Teaspoon minced shallot
  • 1/2 Teaspoon grated orange zest
  • Pinch of black pepper
  • 1 bunch asparagus, trimmed
  • Chives, for garnish
  • 1/4 Cup chopped, peeled orange or mandarin

Directions

Prepare a grill or grill pan for medium-high-heat cooking.

To make the vinaigrette, whisk together the honey, mustard, vinegar, juice, tarragon, shallot, zest, and pepper in a small bowl. Set aside. Grill the asparagus until browned and tender, 4 to 8 minutes, turning halfway through cooking. Separate the grilled asparagus into 4 bundles and tie each with chives. Drizzle with vinaigrette and top with chopped orange.

Nutritional Facts

Servings4

Calories Per Serving56

Folate equivalent (total)36µg9%


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There’s bound to be plenty of cheeseburgers and potato salad at any Memorial Day picnic, but don’t forget the veggies. Here are Whole Foods Market’s Chef Chad Sarno’s tips for grilling vegetables:

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Recipe: Grilled Asparagus Bundles with Dijon Citrus Vinaigrette
Yields: 4 servings

Ingredients:
2 tablespoons honey or apricot paste (dried apricots soaked in water to soften and blended)
4 teaspoons Dijon mustard
1 tablespoon brown rice vinegar
1 tablespoon orange juice
2 teaspoons minced fresh tarragon
1 1/2 teaspoon minced shallot
1/2 teaspoon grated orange zest
Pinch ground black pepper
1 bunch asparagus, trimmed
Chives
1/4 cup chopped peeled orange or mandarin

Prepare a grill or grill pan for medium-high-heat cooking.

To make the vinaigrette, whisk together honey, mustard, vinegar, juice, tarragon, shallot, zest and pepper in a small bowl. Set aside. Grill asparagus until browned and tender, 4 to 8 minutes, turning halfway through cooking. Separate grilled asparagus into 4 bundles and tie each with chives. Drizzle with vinaigrette and top with chopped orange.

Nutritional Information Per Serving:
Calories: 60, Fat: 0g, Cholesterol: 0mg, Sodium: 360mg, Carbohydrate: 13g, Dietary Fiber: 2g, Sugars: 4g, Protein: 2g


Chilled Asparagus with Citrus Vinaigrette

If you haven’t figured it out by now, I love asparagus! I love grilling it, adding it to pizza, and now let’s add eating it cold with a delicious citrusy vinaigrette poured on top.

Before we get into the salad I have a completely off the topic story to tell you and advice I need. Occasionally I suffer from some over the top allergies. Ever since moving to Colorado they have been so much better than when living in Arizona. However, the other night I started having an itchy, runny nose that proceeded to turn into a full blown allergy attack after my run the next morning.

I’m sure the wind blowing all night and during my run played a part in it. The itchiness was so far up my nose there was no amount of blowing that was going to help it. I even left the gym early because I’m sure I was grossing everyone out with all my sniffling. I tried showering and breathing in the steam, a saline solution, an allergy pill, allergy nasal spray…nothing was working!

After sneezing about 100 times in a row I was so worn out I could have just called it a day and gone back to bed. The whole thing left me in such a fog all day that I was pretty much useless. Do you guys have any remedies for full blown allergy attacks like these? They seriously screw up my whole day when they hit!

Now that we’ve discussed my itchy runny nose and my head that feels like it’s the size of a beach ball, let’s get back to this simple and delicious chilled asparagus. The asparagus isn’t raw, but rather blanched then plunged into ice water to stop the cooking process. This leaves you with the most brightly colored green asparagus that is perfectly crisp and crunchy.

The idea to pour a citrus vinaigrette over the top of the asparagus came to me after eating a similar appetizer at Clyde Common when I was in Portland at the end of May. I was so surprised by how refreshing the cold asparagus tasted with the bright citrus flavors. I knew I wanted to recreate it when I got home. Chilled Asparagus with Citrus Vinaigrette is a great alternative to the usual roasted or grilled way of eating it and the perfect way to eat it this summer!


As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

[this post contains affiliate links.]

NOTE: STAR Fine Foods has been gracious to send me this balsamic vinegar for review and recipe development. As always, all opinions expressed are my own.

Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!


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Grilled Prosciutto-Wrapped Asparagus


I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

31 Comments

So, you tried 3 recipes and you liked the last one the best. As the Kitchen Goddness (Julia) says “It is the way I wanted it :-). I need get some Posciutto and make this!
Wooden Spoon update.


Recipe Summary

  • 2 teaspoons Dijon mustard
  • 2 tablespoons sherry or red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths

Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)

Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.


Asparagus with Dijon Vinaigrette

Ingredients

  • 1 tsp Dijon Mustard
  • 1 1/2 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tsp fresh chopped parsley
  • kosher salt and pepper to taste
  • 1 pound thin asparagus , tough ends trimmed off

Instructions

Nutrition

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31 comments

Tried this with Red Wine vinegar and wasn’t a huge fan, but remade with Champaign Vinegar and it was delish!

Very simple and delicious recipe. I like to have the asparagus a little softer and at room temperature. The vinaigrette was perfect. My dinner guests raved over this little salad.

I made this for a dinner party (tripled it). I made the vinaigrette a day ahead and steamed the asparagus the afternoon of the party which eased dinner prep. I loved the results, as did my guests. I would definitely make it again!

So delicious. I made this tonight along with your broiled tilapia with garlic dish–perfect combo. I had to use rice vinegar because I ran out of red wine vinegar just as yummy. Thank you, as always, Gina! Congrats on your new home, too! xx

Would this recipe work with tarragon

Would this recipe work with tarragon?

Gina – I love this Dijon vinaigrette and want to make a large serving of it for a big salad. Would you just double/triple each ingredient?

I agree…Gina, can you clarify, please? Thanks!

With how the points are created….sorry, I thought this was a reply to "Anonymous"

I don't understand where the WW points come from. The only ingredient I see with any points value is the olive oil-3 points for the entire recipe. Can you clarify? Thanks!


Grilled Asparagus Bundles with Dijon-Orange Vinaigrette - Recipes

Grilled Asparagus with Spicy Korean Chili Dressing

For a light lunch or dinner, top a bowl of soba noodles with slices of hardboiled egg, and this Grilled Asparagus with Spicy Korean Dressing. An easy, healthy Asian meal that you can enjoy once a week this summer.

Grilled Asparagus with Spicy Korean Chili Dressing
by Season with Spice

Ingredients:
1 large bundle (about 2lbs) of fresh asparagus – tough ends trimmed
Oil for coating

Dressing:
1.5 tbsp of Season with Spice’s Spicy Korean Chili Seasoning
2 tbsp reduced sodium soy sauce, or tamari
1 tbsp lime juice
1 tbsp water
1 tbsp rice vinegar, or apple cider vinegar
1 tbsp toasted sesame oil
1 tbsp honey

Method:
1. In a small bowl, whisk together soy sauce, lime juice, water, vinegar, toasted sesame oil, honey, and Spicy Korean Chili Seasoning. Taste and adjust if needed.
2. Lightly coat asparagus with oil. Grill the asparagus spears for 5-8 minutes (depending on the thickness), until nicely charred and just tender – turning them every couple of minutes to brown evenly.
3. Remove asparagus from grill and place in a serving dish. Pour half of the dressing over and lightly toss to coat. Top off with the remaining dressing.


Recipe Summary

  • 1 pound asparagus
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Salt
  • Freshly ground pepper
  • 4 lightly packed cups mesclun
  • 1 seedless cucumber, cut into 1/2-inch dice
  • 1 cup grape tomatoes, halved
  • 1 cup drained and rinsed canned chickpeas
  • 1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
  • 8 ounces sharp white cheddar, cut into 1/4-inch dice
  • 3 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grainy mustard
  • 1 tablespoon chopped tarragon
  • 3 cups pita chips

Light a grill or preheat a grill pan. Brush the asparagus with oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Let cool, then cut the asparagus into 1-inch pieces.

In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.

In a bowl, whisk the orange juice, lemon juice, vinegar, both mustards and a pinch of salt and pepper. Gradually whisk in the 1/2 cup of oil until emulsified add the tarragon. Pour the dressing over the salad and toss. Garnish with pita chips and serve.



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