fingfootball Posted April 24, 2011 Share Posted April 24, 2011 I have a ton of asparagus coming in from my Dad's garden. Been grilling alot of it with this marinade. It's alright, the recipe says to marinate for 20 to 30 minutes and I did it for 4 hours. You could taste the marinade some but not alot. Anybody have some better ones? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 24, 2011 Share Posted April 24, 2011 (edited) 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 April 24, 2011 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 24, 2011 Share Posted April 24, 2011 also talked about here Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted April 25, 2011 Share Posted April 25, 2011 (edited) 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. Edited April 25, 2011 by Chief Dick Quote Link to comment Share on other sites More sharing options...
fingfootball Posted April 25, 2011 Author Share Posted April 25, 2011 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. Give me a hollar, we have a bunch. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted April 25, 2011 Share Posted April 25, 2011 olive oil- salt-pepper we have a lot of wild stuff that should be popping in a week or to .... cant wait Quote Link to comment Share on other sites More sharing options...
Scooby's Hubby Posted April 25, 2011 Share Posted April 25, 2011 Glad this came up, Scooby and I been loving the asparagus grilled. We keep it simple by grilling on smoker with olive oil then lightly adding lemon garlic butter. Glad to see some tried and true recepies above ... Quote Link to comment Share on other sites More sharing options...
twiley Posted April 25, 2011 Share Posted April 25, 2011 I'm like everyone else - salt, pepper, olive oil. I've done one with soy sauce, sesame oil, red pepper flakes, garlic, and ground ginger before. Not bad. Quote Link to comment Share on other sites More sharing options...
Big Country Posted April 25, 2011 Share Posted April 25, 2011 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 Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted April 27, 2011 Share Posted April 27, 2011 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. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 27, 2011 Share Posted April 27, 2011 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 Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted April 27, 2011 Share Posted April 27, 2011 (edited) 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 April 27, 2011 by Hugh B Tool Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 28, 2011 Share Posted April 28, 2011 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. Quote Link to comment Share on other sites More sharing options...
Bonedaddies Posted November 30, 2011 Share Posted November 30, 2011 I take a few strips of bacon and cook them about 3/4 of the way, dice them up in 1/4 inch pieces, add some olive oil and black pepper, no salt as the bacon has enough, cook them about 12 mins and they are GTG. Quote Link to comment Share on other sites More sharing options...
Cheddar Posted December 2, 2011 Share Posted December 2, 2011 Lightly brush with olive oil, then add salt, fresh pepper, and I like to put on onion powder and garlic powder as well. Sometimes I even put on some paprika. Quote Link to comment Share on other sites More sharing options...
Footballjoe Posted December 2, 2011 Share Posted December 2, 2011 I like olive oil, salt, pepper and nutmeg. Sometimes I just throw them in the pan after I cook cajun shrimp. Quote Link to comment Share on other sites More sharing options...
fingfootball Posted April 10, 2012 Author Share Posted April 10, 2012 This one is pretty good... http://www.foodandwine.com/recipes/mustard-and-mayonnaise-glazed-asparagus Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted April 10, 2012 Share Posted April 10, 2012 Met fingfootball this weekend, where he was kind enough to bring me some fresh asparagus. We were in the parking lot at Dick's Sporting Goods...looked like a drug deal. Anyway, it was so damn good. Grilled it up Sunday for Easter dinner. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 10, 2012 Share Posted April 10, 2012 dude... you examined his tips in dick's parking lot? ntaiwwt Quote Link to comment Share on other sites More sharing options...
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