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Best Grilled Asparagus Recipes

Best Grilled Asparagus Recipes



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Grilled Asparagus Shopping Tips

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Grilled Asparagus Cooking Tips

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.


Grilled, Sautéed, Puréed, or Raw: 7 Wonderful Asparagus Recipes

From creamy soups to crunchy salads, these asparagus recipes will help you make the most of spring’s star vegetable.

Serve this grilled asparagus salad with a hunk of warm bread to soak up the lemon-scented olive oil and feta.

This soup tastes rich, yet it’s made without cream — just veggies, broth, and a hint of Parmesan puréed to silky perfection.

From Jacques Pepin, this deliciously different asparagus and egg salad has all of the makings of a perfect spring side dish.

With asparagus, peas, and mint, this soup screams spring. Feta cheese and pita croutons add delicious flavor and crunch to every spoonful.

This springtime risotto makes a lovely starter, side dish, or vegetarian main course.

This asparagus and peas side dish proves the old adage: what grows together, goes together.

Raw asparagus? Yes, please! This Asian-inspired raw asparagus salad is vibrant, crunchy, and full of flavor.


Ingredients

First of all, the grill needs to be preheated. (High - direct heat)

In order to prepare the asparagus, you have to tough bottom ends must be cut off or broken off. (If you want, you can save it for stock otherwise, they can be discarded),

The next step is to take a pan.

Asparagus must be placed into the pan. (You have to make sure that the pan contains the spears while placing them on and taking them out of the grill).

Te asparagus should be coated with olive oil.

Salt needs to be sprinkled over them.

Now, the grill grates have to be brushed with olive oil in a light manner.

The asparagus spears should be put on the grill. (When you place them, you must keep the thickest part of the asparagus toward the grills hottest part if you want, a grill pan can be used and the heat must be kept at the high level).

Then, the asparagus spears have to be grilled for 2 to 4 minutes. (You need to stop when the asparagus spears are partially burned and they become brown on all sides as well).


Recipe: Recipe: Make smoky grilled asparagus with charred scallion romesco sauce to take to a picnic

Grilled Asparagus with Charred Scallion Romesco. Karoline Boehm Goodnick

Asparagus are ideal to carry to a picnic because you can eat them chilled, right from the cooler, at room temperature, or hot off the grill. Here, the spears, along with scallions for a sauce, are grilled, which you can do the night before. Or char them under the broiler if you don't feel like lighting the grill (cooking time may be slightly longer). Once the scallions are crispy, chop them and toss them in a food processor with almonds, garlic, and parsley to make Romesco, the famous Catalan sauce. As you slowly stream in sherry vinegar and olive oil, the mixture won't completely emulsify if the sauce is too thick, thin it with a little water. Pack the asparagus and the Romesco separately and head out to the picnic site.

Canola or vegetable oil (for the grill)
2bunches (2 pounds) fresh asparagus, ends trimmed
1bunch scallions, root ends trimmed (thinly slice the dark green on 1 scallion)
Olive oil (for sprinkling)
Salt and pepper, to taste
½cup sliced almonds
1clove garlic, coarsely chopped
4tablespoons chopped fresh parsley
3tablespoons sherry vinegar
½cup olive oil
1tablespoon water, or more if needed

1. Light a charcoal grill or turn a gas grill to high. Brush the grill rack to clean it. With a wadded paper towel, quickly brush the grill grates with oil.

2. In a large shallow bowl, toss the asparagus and scallions (reserve the dark green slices) with a generous sprinkle of olive oil, salt, and pepper.

3. Spread the asparagus and the scallions in a single layer on the grill. Cover and grill for 5 to 7 minutes, turning as necessary and watching carefully so they don't burn, or until the spears and scallions are charred and tender.

4. Roughly chop the charred scallions. In a food processor, combine the scallions, almonds, garlic, and 2 tablespoons of the parsley. Pulse until everything is finely chopped. With the food processor running, slowly stream in the sherry vinegar and the 1/2 cup olive oil. Process until almost smooth. Add 1 tablespoon water to thin the sauce, or more if needed, 1 tablespoon at a time.

5. Pack the asparagus in a to-go container and garnish with the remaining 2 tablespoons parsley and sliced scallion. Pack the Romesco sauce separately. Serve warm or at room temperature.

Karoline Boehm Goodnick

Asparagus are ideal to carry to a picnic because you can eat them chilled, right from the cooler, at room temperature, or hot off the grill. Here, the spears, along with scallions for a sauce, are grilled, which you can do the night before. Or char them under the broiler if you don't feel like lighting the grill (cooking time may be slightly longer). Once the scallions are crispy, chop them and toss them in a food processor with almonds, garlic, and parsley to make Romesco, the famous Catalan sauce. As you slowly stream in sherry vinegar and olive oil, the mixture won't completely emulsify if the sauce is too thick, thin it with a little water. Pack the asparagus and the Romesco separately and head out to the picnic site.

Canola or vegetable oil (for the grill)
2bunches (2 pounds) fresh asparagus, ends trimmed
1bunch scallions, root ends trimmed (thinly slice the dark green on 1 scallion)
Olive oil (for sprinkling)
Salt and pepper, to taste
½cup sliced almonds
1clove garlic, coarsely chopped
4tablespoons chopped fresh parsley
3tablespoons sherry vinegar
½cup olive oil
1tablespoon water, or more if needed

1. Light a charcoal grill or turn a gas grill to high. Brush the grill rack to clean it. With a wadded paper towel, quickly brush the grill grates with oil.

2. In a large shallow bowl, toss the asparagus and scallions (reserve the dark green slices) with a generous sprinkle of olive oil, salt, and pepper.

3. Spread the asparagus and the scallions in a single layer on the grill. Cover and grill for 5 to 7 minutes, turning as necessary and watching carefully so they don't burn, or until the spears and scallions are charred and tender.

4. Roughly chop the charred scallions. In a food processor, combine the scallions, almonds, garlic, and 2 tablespoons of the parsley. Pulse until everything is finely chopped. With the food processor running, slowly stream in the sherry vinegar and the 1/2 cup olive oil. Process until almost smooth. Add 1 tablespoon water to thin the sauce, or more if needed, 1 tablespoon at a time.

5. Pack the asparagus in a to-go container and garnish with the remaining 2 tablespoons parsley and sliced scallion. Pack the Romesco sauce separately. Serve warm or at room temperature. Karoline Boehm Goodnick


Yes! You can lay a piece of aluminum foil onto the grill grates to prevent the asparagus from falling through and cook directly on the foil. Or, if you want a steamed effect, you can wrap your asparagus in foil to form a foil packet.

To make asparagus crispy on the outside and tender on the inside, grill over a high heat, directly on grill grates. Direct heat will crisp up the asparagus on the outside.


What to Serve with Grilled Asparagus with Vinaigrette:

Other Asparagus Recipes:

Like this recipe? Pin it to your favorite board on Pinterest.

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The conventional wisdom is that this natural snap-off point is where the unpalatable toughness ends, and the tender asparagus begins. This is one snap decision that’s dead wrong. … Of course, cutting and peeling individual asparagus spears takes time. But in this case, time really is money.

Yes! Place packet on grill over low heat. Cover grill cook 10 to 15 minutes, rotating packet ½ turn after 4 minutes, until asparagus is tender. To serve, cut large X across top of packet carefully fold back foil to allow steam to escape.


Did you guys know that my husband can cook his butt off? He&rsquos developed many of the recipes you see here on this site, and this asparagus is another one of his specialties. It is simple, easy, and delicious.

We love doing this on our Traeger wood-pellet grill to add a touch of smoke to the mix, and I think you will too. If you don&rsquot have a Traeger yet, don&rsquot let that stop you. This will work just as well on whatever grill you have.

Visit my Traeger Recipe Collection for all of our awesome recipes in one convenient spot.

Grilled Asparagus is a special treat of the summer months when asparagus is tender and plentiful, and we like to have it as often as possible.

Serve this up at your next BBQ, and watch it disappear onto even the pickiest palates.

HOW TO GRILL ASPARAGUS

  1. Heat up grill
  2. Put seasoned asparagus on the grill
  3. Close grill for 4 minutes
  4. Open Grill
  5. DEVOUR

Seriously though &ndash this is so easy. You don&rsquot really need a &ldquorecipe&rdquo, but I&rsquom glad you showed up here for one anyway!

How to Grill Asparagus In Foil

We like to do a quick tin-foil tray with some sides on it around these parts. You don&rsquot want that butter to run right off the edge!

I recommend non-stick foil always and forever because I love that stuff with all of my everything, but if you don&rsquot have any I always recommend a little cooking spray on your cooking vessel pre-grilling.

Once that&rsquos done you just pop it on the grill. It cooks in minutes, but don&rsquot overdo it! You definitely want this to be a little under rather than a little over. No one likes limp mushy asparagus.

How to Cook Asparagus on the Grill

  1. Preheat your grill! You want it hot when you put it on there.
  2. Don&rsquot skimp on the seasonings.
  3. LESS IS MORE. Please don&rsquot overcook!
  4. Make more than you think you&rsquoll need. Even my vegetable-haters LOVE this. You&rsquore going to want seconds.
  5. Buy the thin asparagus. No thicker than a pencil is ideal.
  6. Snap off the ends to prevent you from getting the tough woody parts.

WHAT TO SERVE WITH GRILLED ASPARAGUS

  • A homemade Strawberry Lemon Daiquiri for sipping while you are standing over that hot grill!
  • How about a Grilled Vegetable Pasta salad while you&rsquore at it!
  • What about your main dish? This Grilled Pork Tenderloin with Fresh Herb Sauce is fast, easy, and AMAZING.
    are amazing for an appetizer or a main dish! are a new family favorite. You don&rsquot need a Traeger to make these, but you&rsquore going to want one.
  • Speaking of Traegers, this Grilled Chicken will blow your mind.

Featured Reviews from Real Readers!

Stacey says, &ldquoTruly the best asparagus recipe I&rsquove ever had! My husband, who isn&rsquot crazy about asparagus, had seconds of this!! We have already made this close to 10 times this summer!&rdquo


Recipe Summary

  • 2 cups cubed crustless country white bread (1 inch)
  • Boiling water
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup plus 1/2 tablespoon fresh lemon juice
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • 1/4 cup (about 1 ounce) grated tarama (salted mullet roe)
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon pepper, plus more for seasoning
  • 3/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
  • 2 pounds medium asparagus, trimmed
  • 1 cup mixed small herb leaves, such as parsley, chervil and chives

In a heatproof medium bowl, cover the bread with boiling water. Top with a small plate to keep the bread submerged and let stand for 1 hour. Drain and squeeze out the excess water.

In a food processor, combine the bread, lemon zest, 1/4 cup of the lemon juice, the shallot, garlic, tarama and 1 teaspoon each of salt and pepper puree until smooth. With the machine on, slowly drizzle in 3/4 cup of the oil and puree until well blended. Transfer to a bowl, cover and refrigerate for 1 day.

Light a grill to medium high. On a baking sheet, toss the asparagus with 2 tablespoons of the oil and season with salt and pepper. Grill, turning, until crisp-tender, 3 to 5 minutes. Transfer to a platter.

In a small bowl, combine the herbs and the remaining 1/2 tablespoon each of lemon juice and olive oil. Season with salt and pepper and toss to coat.

Serve the taramasalata with the grilled asparagus. Garnish with the herb salad and serve.


3 Ingredient Easy Grilled Asparagus Recipe Foil Packet

Grilled asparagus recipe foil packets are perfect for a backyard BBQ or camping. Tender asparagus is simply seasoned with olive oil and season salt.

Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min

Ingredients

Directions

  1. Trim the ends of the asparagus spears.
  2. Put all the trimmed asparagus on a large piece of foil. Drizzle with olive oil and season with season salt.
  3. Put a second piece of foil on top of the asparagus. Fold up all the sides to make a secure packets (roll at least 3 times, more if possible).
  4. Heat up your grill. Put the foil packet over direct heat on the grill for 10 minutes. If your grilling something else, move the asparagus to indirect heat while cooking the rest of your meal. (otherwise another 5 minutes or so over direct heat)
  5. Carefully open your foil packet by cutting open the top piece of foil (there will be steam). Toss the cooked asparagus in the seasoning. Let cool a few minutes. Serve and enjoy.

Nutrition:

Yield: 4 servings, Serving Size: 1/2 Pound

Amount Per Serving: Calories: 105, Total Fat: 7g, Saturated Fat: 1.1g, Cholesterol: 0mg, Sodium: 164.5mg, Carbohydrates: 8.8g, Fiber 4.8g, Sugars: 4.3g, Protein 5g


  • For Asparagus:
  • 2 bundles white asparagus (ends trimmed)
  • For Sauce:
  • 1 cup/240 mL creme fraiche
  • 3 tablespoons/45 mL soy sauce
  • 1-2 teaspoons/5-10 mL chili paste
  • 1/2 teaspoon/2.5 mL white pepper
  • 1/4 teaspoon/1.25 mL garlic powder (use more if preferred)
  • For Garnish:
  • 2 tablespoons/30 mL sesame seeds (toasted)
  • 1 large green onion (finely chopped)

Preheat grill for medium-high heat.

Soak asparagus in cold water for 5 minutes to make sure to remove all sand or grit.

Place sauce ingredients in blender, and blend until well combined. If making ahead, put into an airtight container, and store in the refrigerator.

Remove asparagus from water, pat dry, brush lightly with oil, and place on grill grate. Cook for 2 to 3 minutes, rotating throughout cooking time.

Remove from heat, drizzle with garlic-soy cream, and top with sesame seeds and chopped green onion