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Grilling Asparagus


fingfootball
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things you'll need:

1 lb. asparagus

1 onion

1/4 cup red wine or balsamic vinegar

1 clove garlic

1/2 tsp. Dijon mustard

3 tbsps. olive oil

Salt and pepper

 

 

Prepare asparagus by bending each spear close to the cut end. The end will snap off naturally. Use a vegetable peeler to remove the scales from your asparagus stalks if you prefer.

 

2

Organize your ingredients prior to beginning the marinade. Finely chop the onion and mince the garlic.

 

3

Combine the onion, vinegar, garlic, mustard, salt and pepper in a bowl. While whisking, pour the olive oil in to emulsify the ingredients.

 

4

Pour marinade over your asparagus in either a dish or plastic bag. Distribute the marinade evenly over the asparagus.

 

5

Marinate at room temperature for 20 to 30 minutes before cooking. Refrigerate the marinated asparagus if you are preparing it in advance.

 

6

Cook your asparagus either on a preheated outdoor grill or indoor grill pan. Grill the asparagus until they are tender but firm.

 

 

 

 

 

 

 

doesn't seem to far off from what i often do. i have done a very quick evoo, balsamic, s&p. and grilled within 5 min of tossing the asparagus.

 

your recipe is a basic emulsified vinaigrette. should work just fine. i only peel the asp if it is jumbo. you could simply try an italian dressing (dressings in general are decent marinades) or play with flavor profiles:

 

- use lemon juice as your acid, lemon peel, garlic, red chili flake, evoo, fresh oregano

- ginger, garlic, soy, toasted sesame oil

- oj, orange peel, sherry vin, evoo, mint

- ww vin, white wine, thyme, rosemary, evoo

Edited by Bier Meister
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Grilled some tonight actually.

 

Olive oil, balsamic vinger, some sea salt and fresh cracked pepper. I just brush on the olive oil and vinegar, sprinkle on the salt and pepper, and right to the grill within about 30 seconds. Cook for a couple of minutes, and that's all I need.

 

 

And fingfootball, if you get tired of all that asparagus, you can always send some my way. :wacko:

Edited by Chief Dick
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Grilled some tonight actually.

 

Olive oil, balsamic vinger, some sea salt and fresh cracked pepper. I just brush on the olive oil and vinegar, sprinkle on the salt and pepper, and right to the grill within about 30 seconds. Cook for a couple of minutes, and that's all I need.

 

 

And fingfootball, if you get tired of all that asparagus, you can always send some my way. :wacko:

 

Give me a hollar, we have a bunch.

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I usually just drizzle with EVOO, sprinkle salt and pepper and some minced garlic, or, if in a pinch, use garlic powder.

 

 

Also, last time I did it, just to mix it up a bit, instead of placing directly on the grill, I wrapped the asparagus into tin foil packets with the oil and seasoning and put that on the grill while I cooked some NY Strip steaks.

 

Worked out well, though I think I'll go with directly on grill more to get that little bit of char that is so tasty

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Am I the only one that blanches them for a couple minutes at the most before grilling? I then use S/P and just plain ol virgin Olive oil which to me is better to use in this instance than EVOO. I also like the young spears the best for this app, much tastier.

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Am I the only one that blanches them for a couple minutes at the most before grilling? I then use S/P and just plain ol virgin Olive oil which to me is better to use in this instance than EVOO. I also like the young spears the best for this app, much tastier.

 

 

Check the link

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Check the link

 

Nice! Anyone tried the white variety? Had some @ Charlie Palmers in Vegas a couple weeks ago. Tender and yummy for sure.

 

Edit to add: If you like asparagus, check out the fiddleheads this spring. Delish!

Edited by Hugh B Tool
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Nice! Anyone tried the white variety? Had some @ Charlie Palmers in Vegas a couple weeks ago. Tender and yummy for sure.

 

Edit to add: If you like asparagus, check out the fiddleheads this spring. Delish!

 

 

yep...i like the whites (and purples for that matter) and have used fiddleheads.

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