Grilled Asparagus with Gorgonzola Butter...an amazing grilled asparagus recipe...try this one ! Nice
Ingredients
* 3/4 cup Gorgonzola Cheese crumbled loosely packed
* 6 tablespoon Butter room temperature
* 1 teaspoon Fresh Lemon Juice
* 2 tablespoon Olive Oil
* 1 tablespoon Fresh Basil chopped
* 3 cloves Garlic minced
* 2 pounds Asparagus trimmed
Instructions
Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate.
(Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.)
Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish.
Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates. Top asparagus with some Gorgonzola butter and the grilled asparagus recipe is ready to serve. Enjoy it !
grilled-asparagus-rafts
HOW TO COOK GRILLED ASPARAGUS
Saturday, 23 May 2009
Grilled Pancetta-wrapped Asparagus
Grilled Pancetta-wrapped Asparagus Recipe
Ingredients
* 1 lb medium asparagus 1/2 inch thick 12 to 15
* 1 tablespoon extra virgin olive oil
* 12 slices pancetta 1/4 lb
Instructions
Equipment: 4 (12-inch) wooden skewers, soaked in water 30 minutes
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Trim asparagus to 6 inches long, then toss with oil and ? tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.
Cooks' notes: If you aren't able to grill outdoors, asparagus can be broiled about 3 inches from heat, turning, about 5 minutes.
Asparagus can be wrapped in pancetta 1 day ahead and chilled.Active time: 25 min Start to finish: 30 min
grilled-asparagus-soup
Ingredients
* 1 lb medium asparagus 1/2 inch thick 12 to 15
* 1 tablespoon extra virgin olive oil
* 12 slices pancetta 1/4 lb
Instructions
Equipment: 4 (12-inch) wooden skewers, soaked in water 30 minutes
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Trim asparagus to 6 inches long, then toss with oil and ? tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.
Cooks' notes: If you aren't able to grill outdoors, asparagus can be broiled about 3 inches from heat, turning, about 5 minutes.
Asparagus can be wrapped in pancetta 1 day ahead and chilled.Active time: 25 min Start to finish: 30 min
grilled-asparagus-soup
Grilled Asparagus Rafts
Grilled Asparagus Rafts Recipe
Ingredients
* 16 Asparagus thick spears
* 1 tablespoon Soy sauce
* 1 teaspoon Sesame Oil
* 1 clove Garlic minced
* 2 teaspoon Sesame seeds
* 1/4 teaspoon Black pepper
Instructions
Prepare grill to high heat.
Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.
Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt. The grilled asparagus recipe is ready to serve....nice !
grilled-asparagus-with-gorgonzola.
Ingredients
* 16 Asparagus thick spears
* 1 tablespoon Soy sauce
* 1 teaspoon Sesame Oil
* 1 clove Garlic minced
* 2 teaspoon Sesame seeds
* 1/4 teaspoon Black pepper
Instructions
Prepare grill to high heat.
Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.
Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt. The grilled asparagus recipe is ready to serve....nice !
grilled-asparagus-with-gorgonzola.
Grilled Asparagus Soup
Grilled Asparagus Soup
INGREDIENTS
INSTRUCTIONS
1. Place the asparagus in a single layer on a large platter.Drizzle with 1 tablespoon of oil and black pepper. Toss to coat.
2. Heat the grill to medium. Place a multi-functional perforated grill pan on the grill. Place the asparagus on the pan in a single layer and grill for 8 minutes or until the asparagus is tender-crisp, turning halfway through cooking. Remove from heat to a cutting board and let cool.
3. Heat the remaining oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until tender-crisp.
4. Meanwhile, cut the grilled asparagus diagonally into 1-inch pieces. Set aside.
5. Reduce the heat to low. Add the flour to the onion mixture.
Cook for 5 minutes, stirring often. Gradually stir in the broth.
Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
6. Place 1/3 of the broth mixture into an electric blender or food processor container. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture.
7. Return all of the puréed mixture to the saucepan. Add the remaining asparagus and rosemary. Cook over medium heat until the mixture is hot. Garnish with rosemary sprigs, if desired.
Tip: Heat a ridged grill pan over medium heat. Place the asparagus on the pan. Cook for about 8 minutes or until tender-crisp, turning the asparagus spears over with kitchen tongs halfway through cooking.
The grilled asparagus recipe of soup is ready to serve...! Nice !
INGREDIENTS
- 1 ½ pounds asparagus spears, trimmed
- 3 tablespoons olive oil
- ¼ teaspoon cracked black pepper
- 1 large sweet onion, coarsely chopped (about 2 cups)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 6 cups Swanson® Vegetable Broth or Swanson® Certified Organic
- Vegetable Broth
- 1 tablespoon chopped fresh rosemary leaves
- Fresh rosemary leaves (Optional)
INSTRUCTIONS
1. Place the asparagus in a single layer on a large platter.Drizzle with 1 tablespoon of oil and black pepper. Toss to coat.
2. Heat the grill to medium. Place a multi-functional perforated grill pan on the grill. Place the asparagus on the pan in a single layer and grill for 8 minutes or until the asparagus is tender-crisp, turning halfway through cooking. Remove from heat to a cutting board and let cool.
3. Heat the remaining oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until tender-crisp.
4. Meanwhile, cut the grilled asparagus diagonally into 1-inch pieces. Set aside.
5. Reduce the heat to low. Add the flour to the onion mixture.
Cook for 5 minutes, stirring often. Gradually stir in the broth.
Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
6. Place 1/3 of the broth mixture into an electric blender or food processor container. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture.
7. Return all of the puréed mixture to the saucepan. Add the remaining asparagus and rosemary. Cook over medium heat until the mixture is hot. Garnish with rosemary sprigs, if desired.
Tip: Heat a ridged grill pan over medium heat. Place the asparagus on the pan. Cook for about 8 minutes or until tender-crisp, turning the asparagus spears over with kitchen tongs halfway through cooking.
The grilled asparagus recipe of soup is ready to serve...! Nice !
Tuesday, 3 March 2009
Grilled Asparagus Spears
Grilled Asparagus Spears Recipe...a great grilled asparagus recipe to try !
Ingredients:
* 1 pound fresh asparagus, trimmed and peeled, see Cook's Note
* 4 tablespoons olive oil
* 1 teaspoon salt
INSTRUCTIONS
Preheat a grill.
Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.
Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
Cook's Note: Look for firm asparagus stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long.
Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk. The grilled asparagus recipe is ready to serve...great taste ! Nice one !
grilled-asparagus-rafts
Ingredients:
* 1 pound fresh asparagus, trimmed and peeled, see Cook's Note
* 4 tablespoons olive oil
* 1 teaspoon salt
INSTRUCTIONS
Preheat a grill.
Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.
Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
Cook's Note: Look for firm asparagus stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long.
Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk. The grilled asparagus recipe is ready to serve...great taste ! Nice one !
grilled-asparagus-rafts
Grilled Asparagus with Lemon and Garlic
Grilled Asparagus with Lemon and Garlic...a great grilled asparagus recipe to try ! Nice one !
Ingredients
* 1 pound asparagus
* 3 tablespoons olive oil
* 2 cloves garlic, finely minced
* 1 teaspoon grated lemon zest
* 1/4 teaspoon paprika
* Salt and freshly ground black pepper
INSTRUCTIONS
Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and
brush with oil mixture. Cook to desired tenderness and season with salt and pepper. The grilled asparagus recipe is ready to serve...enjoy it !
grilled-asparagus-spears.
Ingredients
* 1 pound asparagus
* 3 tablespoons olive oil
* 2 cloves garlic, finely minced
* 1 teaspoon grated lemon zest
* 1/4 teaspoon paprika
* Salt and freshly ground black pepper
INSTRUCTIONS
Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and
brush with oil mixture. Cook to desired tenderness and season with salt and pepper. The grilled asparagus recipe is ready to serve...enjoy it !
grilled-asparagus-spears.
WILD MUSHROOM AND GRILLED ASPARAGUS
WILD MUSHROOM AND GRILLED ASPARAGUS try this great grilled asparagus recipe with mushrooms ...nice one !
INGREDIENTS
- 2 lb. wild mushrooms, preferably a mix of 3 types, such as shitakes, chanterelles, crimini, or morels
- 1/4 c. (1/2 stick) unsalted butter (optional)
- 1/2 c. toasted bread crumbs
- 2 tsp. grated orange rind
- 1/2 c. chopped, blanched spinach
- 1 tbsp. toasted pine nuts
- 1 tbsp. chopped fresh basil
- 2 lg. eggs, lightly beaten
- 2 tbsp. Parmesan cheese
- 1 clove garlic, crushed
- Salt, pepper to taste
- 6 leaves phyllo dough
- 1 c. (2 sticks) unsalted butter, melted
- Additional toasted bread crumbs
- 4 stalks asparagus, peeled, blanched
INSTRUCTIONS
Rosemary Mayonnaise, recipe follows
1. Grill or smoke mushrooms and asparagus. Or, if sauteing, melt the 4 tablespoons butter in a large skillet over high heat. Add mushrooms; cook, stirring often, until seared at edges. Cool and
chop. Mix well with 1/2 cup bread crumbs, orange rind, spinach, pine nuts, basil, eggs, cheese, garlic, salt and pepper.
2. Heat oven to 375 degrees. Place one sheet phyllo on a counter; keep others covered while you work so they don't dry out. Brush the first sheet generously with melted butter and sprinkle with bread crumbs. Continue layering until all the phyllo has been used.
3. Spoon half of the mushroom mixture in a neat, narrow row down the length of dough. Top with asparagus and the rest of the mushroom mixture. Roll up tightly and transfer to a jelly roll pan, seam side down. Brush all over the butter.
4. Bake, brushing several times with butter, until golden 35 to 40 minutes. To serve, cut on a slight diagonal, preferably with an electric knife. Serve with rosemary mayonnaise.
ROSEMARY MAYONNAISE: Mix 1 cup mayonnaise, 1/4 cup whipping cream, 2 tablespoons orange juice, 1 1/2 teaspoons each: thawed orange juice concentrate, grated orange rind and chopped fresh rosemary in small bowl. Let stand at least 1 hour before serving. Makes about 1 1/4 cups. The grilled asparagus recipe with mushrooms is ready. Enjoy it !
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