Best 20 Grilled Asparagus W Balsamic Vinaigrette Recipes

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Grilled asparagus is a delicious and healthy vegetable side dish that can be enjoyed as part of a main meal or as a snack. It is easy to prepare and can be grilled indoors or outdoors, making it a versatile dish for any occasion. The balsamic vinaigrette adds a tangy and flavorful touch to the asparagus, making it even more enjoyable. With just a few simple ingredients, you can create a delicious and nutritious meal that is sure to please everyone at your table.

Let's cook with our recipes!

BALSAMIC GRILLED ASPARAGUS



Balsamic Grilled Asparagus image

Provided by Food Network

Categories     side-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
3 medium shallots, thinly sliced (about 1 cup)
2 cloves garlic, lightly smashed
2 sprigs fresh oregano
2 bunches medium asparagus (about 2 pounds), woody ends trimmed and discarded
Kosher salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves, roughly chopped

Steps:

  • Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
  • Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
  • Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.

BALSAMIC GRILLED VEGETABLES



Balsamic Grilled Vegetables image

Provided by Guy Fieri

Categories     side-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/2 cups balsamic vinegar, preferably aged
1 tablespoons brown sugar
2 tablespoons honey
1/2 cup balsamic vinegar, preferably aged
1/4 cup extra-virgin olive oil
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 teaspoon granulated garlic
3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick
2 celery roots, trimmed and cut in 1/4-inch slices
3 large red onions, cut into rounds, 3/8-inch thick
2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick
4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick
Oil, for brushing grill

Steps:

  • In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill.
  • In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.
  • Preheat grill to medium-high.
  • Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service.
  • Drizzle veggies with remaining glaze and serve on a warm platter.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

GRILLED BALSAMIC ASPARAGUS



Grilled Balsamic Asparagus image

This wonderfully flavored asparagus evolved from a Cooking Light recipe. Prep time includes time to marinate.

Provided by GaylaJ

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh asparagus
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon low sodium soy sauce
1 garlic clove, minced
1/2 teaspoon kosher salt
fresh ground black pepper, to taste

Steps:

  • Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
  • Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
  • Preheat grill on high heat.
  • Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
  • Grill 5 minutes on each side or until asparagus is done.

GRILLED VEGETABLES WITH BALSAMIC VINEGAR



Grilled Vegetables with Balsamic Vinegar image

A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.

Provided by Natasha

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

½ cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
2 medium eggplants, cut into 1/2-inch slices
3 medium zucchinis, cut into 1/2-inch slices
2 medium green bell peppers, cut into 1/2-inch slices

Steps:

  • Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
  • Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
  • Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 4.8 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 380.4 mg, Sugar 2.6 g

GRILLED ASPARAGUS



Grilled Asparagus image

The special thing about this recipe is that it's so simple. Fresh asparagus with a little oil, salt, and pepper is cooked quickly over high heat on the grill. Enjoy the natural flavor of your veggies.

Provided by Anonymous

Categories     Side Dish     Vegetables     Asparagus

Time 18m

Yield 4

Number Of Ingredients 3

1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Preheat grill for high heat.
  • Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
  • Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Nutrition Facts : Calories 52.5 calories, Carbohydrate 4.4 g, Fat 3.5 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 2.3 mg, Sugar 2.1 g

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.

Provided by Gemini26

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 5

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
½ pinch ground sea salt
⅛ teaspoon ground black pepper
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
  • Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

Since my husband and I both work full-time. I'm always looking for fast nutritious recipes. The whole family loves this tasty treatment for asparagus. I can't make it often enough. -Natalie Peterson of Kirkland, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 pounds fresh asparagus, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons balsamic vinegar

Steps:

  • Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 47 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ZESTY MARINATED ASPARAGUS



Zesty Marinated Asparagus image

Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.

Provided by KNITMAMA

Categories     Side Dish     Vegetables     Asparagus

Time 3h

Yield 4

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 ½ cups balsamic vinaigrette salad dressing
2 teaspoons grated lemon zest
¼ cup chopped fresh parsley
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
  • Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g

BALSAMIC ASPARAGUS SALAD



Balsamic Asparagus Salad image

For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup thinly sliced red onion
1/2 cup chopped sweet red pepper
1/4 cup dried cranberries
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Dash salt and pepper
3 tablespoons slivered almonds, toasted
3 tablespoons chopped cooked bacon or bacon bits

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 208mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

GRILLED OR ROASTED ASPARAGUS WITH BALSAMIC



Grilled or Roasted Asparagus With Balsamic image

These asparagus can be grilled or roasted in the oven. A simple balsamic reduction tops them off. From the tag off the asparagus.

Provided by cookiedog

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 -1 1/2 lb asparagus
1 shallot, thinly sliced
2 teaspoons extra virgin olive oil
1/4 teaspoon salt (I prefer kosher)
fresh ground pepper
1/4 cup balsamic vinegar

Steps:

  • Toss the asparagus with shallot, oil, 1/8 tsp salt and pepper. Roast or grill turning twice, until tender and browned, 8 to 10 minutes.
  • Bring vinegar and the remaining 1/8 teaspoons salt to a simmer in a small skillet over medium-high heat until slightly syrupy and toss the asparagus with the reduced vinegar.

GRILLED ASPARAGUS W/ BALSAMIC VINAIGRETTE



Grilled Asparagus W/ Balsamic Vinaigrette image

I put together this recipe after looking at several others and combining them. We had never had asparagus on the grill before and it was fantastic.

Provided by B-B-Q Man

Categories     Vegetable

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb asparagus
1 tablespoon red wine vinegar
1 1/2 tablespoons balsamic vinegar
1 shallot, minced
2 garlic cloves, minced
3 -4 tablespoons extra virgin olive oil
salt and pepper (I used about a teaspoon of each)
1/2 lemon

Steps:

  • add vinegars, shallot, and garlic to a non-reactive bowl.
  • while whisking, slowly drizzle in olive oil to make an emulsion.
  • add salt and pepper.
  • let sit for 1/2 hour to allow flavors to meld.
  • add asparagus and lightly toss to coat evenly.
  • let sit for a few minutes.
  • place on medium-high preheated grill and let cook for 8-10 minutes.
  • right before you remove from grill squeeze lemon over the asparagus and then serve.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

Categories     Vegetable     Roast     Vegetarian     Kid-Friendly     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Asparagus     Summer     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 3

1 pound fresh asparagus (12 to 14 medium), trimmed and peeled
1 1/2 teaspoons olive oil (preferably extra-virgin)
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 500°F.
  • In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.

GRILLED ASPARAGUS WITH SAFFRON AïOLI



Grilled Asparagus with Saffron Aïoli image

Provided by Bobby Flay

Categories     Side     Saffron     Asparagus     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Aioli
1/4 cup red wine vinegar
1 tablespoon honey
Large pinch of saffron threads
1 cup mayonnaise
2 garlic cloves, minced
Asparagus
2 pounds asparagus, trimmed
3 tablespoons olive oil
1 small red bell pepper, finely chopped

Steps:

  • For aioli:
  • Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • For asparagus:
  • Prepare barbecue (medium-high heat). Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.

GRILLED SOY-SESAME ASPARAGUS



Grilled Soy-Sesame Asparagus image

This asparagus pairs especially well with Asian types of grilled foods, such as kebabs or satays.

Provided by Sue Lau

Categories     Side Dish     Vegetables     Asparagus

Time 18m

Yield 4

Number Of Ingredients 6

1 tablespoon toasted sesame oil
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon brown sugar
1 ½ pounds fresh asparagus, trimmed
2 tablespoons toasted sesame seeds

Steps:

  • Preheat grill for high heat.
  • In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
  • Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

Nutrition Facts : Calories 99.8 calories, Carbohydrate 9.8 g, Fat 5.9 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 230.1 mg, Sugar 4.3 g

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR RECIPE - (4.5/5)



Roasted Asparagus with Balsamic Vinegar Recipe - (4.5/5) image

Provided by hanley89

Number Of Ingredients 6

2 poundsfresh asparagus, trimmed
2 tablespoons extra virgin olive oil
1/2 pinch ground sea salt or kosher salt
1/8 teaspoon ground black pepper
3 tablespoons balsamic vinegar
grated parmesan cheese- optional

Steps:

  • 1.Preheat oven to 400 2.Place asparagus in a shallow large baking dish. Sprinkle with oil, salt, and pepper; toss to coat. 3.Bake in preheated oven until lightly browned, 15 to 20 minutes. 4. Drizzle with vinegar and if desired top with some parmesan cheese just before serving.

HONEY-BALSAMIC GLAZED GRILLED CHICKEN W/ ASPARAGUS



Honey-Balsamic Glazed Grilled Chicken W/ Asparagus image

This is a super simple recipe that tastes like it came from a 5-star restaurant. Add some grilled asparagus and you've got a gourmet meal that a beginner can make.

Provided by ChefCO Mom

Categories     Chicken Breast

Time 25m

Yield 4 meals, 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
1 cup balsamic vinegar
1 tablespoon honey
2 tablespoons butter
2 tablespoons olive oil (infused with garlic)
2 tablespoons herbes de provence
1 bunch asparagus

Steps:

  • Get the glaze started --
  • * 1 cup quality balsamic vinegar.
  • * 1 T quality honey.
  • * 2 T butter.
  • Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
  • While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
  • Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
  • Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
  • To plate the dish --
  • Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
  • Serves 4.

Nutrition Facts : Calories 458.4, Fat 26.2, SaturatedFat 8.5, Cholesterol 108.1, Sodium 173.8, Carbohydrate 20.1, Fiber 2.4, Sugar 15.4, Protein 33.5

GRILLED ASPARAGUS WITH GAZPACHO VINAIGRETTE



Grilled Asparagus With Gazpacho Vinaigrette image

A recipe from the famous Hotel Galvez in Galveston, Texas. And now a little history: After the Great Storm of 1900-when a massive hurricane devastated Galveston, Texas - a group of prominent businessmen, dedicated to the economic recovery of the island, knew there was a desperate need of a luxury beachfront hotel to fill the void that was left when the Beach Hotel burned down in 1898. At a cost of more than $1 million, the St. Louis firm of Mauran & Russell designed and built Hotel Galvez - a six-story Spanish Colonial Revival building named for Bernardo de Galvez, the Spanish colonial governor who chartered the Texas Gulf Coast and for whom the city is named. When it opened in 1911, the luxury hotel offered 275 elegant guestrooms, some with private baths. In 1912, Hotel Monthly billed it as one of the "most richly furnished seaside hotels in America". The public areas featured a barbershop, candy shop, drugstore, soda fountain and Gentleman's Bar & Grille. Roller chairs lined the front of the hotel for those wanting to take a trip along the famed Seawall Boulevard. In 1918, Hotel Galvez hosted more than 400 guests each day, with room rates starting at $2 per night. In the 1920s, the first bathing beauty contests in the nation were held at the hotel, with future movie stars Joan Blondell and Dorothy Lamour as participants. During the '20s and '30s, Hotel Galvez became known as the "Playground of the Southwest", as hundreds of celebrities and dignitaries stayed there. Notable guests included Presidents Franklin Roosevelt, Dwight Eisenhower, Lyndon Johnson and John Kennedy, as well as General Douglas MacArthur, Phil Harris, Alice Faye, Frank Sinatra, Jimmy Stewart and Howard Hughes. On October 3, 1940, W.L. Moody Jr. acquired Hotel Galvez. During World War II, the hotel served as a living and working facility for the U.S. Coast Guard. In 1950, Moody's hotel chain, National Affiliated Hotels, added a motel on the east side of the main building. In 1965, the owners spent more than $1 million to refurbish the hotel. Another million-dollar-plus renovation was undertaken by the next owners, Harvey O. McCarthy and Dr. Leon Bromberg, who acquired the hotel in 1971. Hotel Galvez changed hands again in 1978, when it was purchased by well-known heart surgeon Denton Cooley, who had a long-standing sentimental attachment to it. Not only had he stayed there as a child and medical student, but his parents spent their wedding night at the hotel in 1916. Cooley sold half of his interest to Archie Bennett Jr., president of the Mariner Corporation. In 1980, the partners spent one year and more than $12 million renovating the hotel, after which it was named to the National Register of Historic Places. The most recent renovation was brought about through the efforts of Galveston preservationists and developers George and Cynthia Mitchell, who attained ownership of Hotel Galvez in March of 1993. Since June 1, 1998, Wyndham International as Wyndham Historic Hotels has managed the hotel. Today, Hotel Galvez stands proudly as "Queen of the Gulf", fully restored to its original glamour while continuing to offer gracious hospitality, old-world charm and new-world conveniences. Adapted from the cookbook Recipes from Historic America by Linda and Steve Bauer.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 1-2

Number Of Ingredients 25

1 cucumber, peeled and seeded
6 roma tomatoes, peeled
3 shallots
4 lemons, juice of
1 cup tomato juice
3 tablespoons chopped flat leaf parsley
2 garlic cloves
1/2 cup chopped green onion top
salt & freshly ground black pepper
2 teaspoons Tabasco sauce (or to taste)
additional lemon juice
extra virgin olive oil
1/2 cup cubed peeled eggplant
1/4 cup milk
1/4 cup semolina (or wheat flour)
oil (for frying)
salt
1/2 lb asparagus spear
1 teaspoon extra virgin olive oil
kosher salt & freshly ground black pepper
1 tablespoon diced cucumber
1 tablespoon diced seeded tomatoes
1 teaspoon finely diced celery
1 teaspoon finely diced red onion
1/2 teaspoon minced flat leaf parsley

Steps:

  • Cut cucumber into pieces and place in a food processor blender; add tomatoes, shallots, lemon juice, tomato juice, parsley, garlic and green onion tops. Pulse to purée. Transfer to a bowl; season with Tabasco, salt and pepper.
  • To finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a had blender until thickened and frothy.
  • For the croutons, dip cubed eggplant in milk, then dredge in semolina. In a deep fryer, heat oil to 375 degrees; fry eggplant until lightly browned. Drain on paper towel. Season immediately with salt.
  • Trim, peel and blanch(place in boiling water 1 minute) the asparagus, or cook till desired doneness; toss with oil. Season with salt and pepper. Place in the center of the plate. Ladle 3 tablespoons gazpacho vinaigrette over the asparagus. Garnish with cucumber, tomato, celery, red onion, parsley and eggplant croutons.

MARINATED ASPARAGUS WITH BLUE CHEESE



Marinated Asparagus with Blue Cheese image

Asparagus marinated in vinaigrette and dotted with cheese makes an awesome side. We're blue cheese fans, but you might like Parmesan or feta. -Susan Vaith, Jacksonville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
4 green onions, thinly sliced
1/4 cup olive oil
2 tablespoons white wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled blue cheese

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a large resealable plastic bag, combine green onions, oil, vinegar, garlic, salt and pepper. Add asparagus; seal bag and turn to coat. Refrigerate at least 1 hour., Drain asparagus, discarding marinade. Place asparagus on a serving plate; sprinkle with cheese.

Nutrition Facts : Calories 136 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 348mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

BALSAMIC BROILED ASPARAGUS



Balsamic Broiled Asparagus image

This broiled asparagus is so easy to make. My sister introduced me to balsamic asparagus and now I often serve it alongside shrimp, chicken and steak. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 pound fresh asparagus, trimmed
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place asparagus in an ungreased 15x10x1-in. baking pan. In a small bowl, combine vinegar, oil, salt and pepper. Brush half of the mixture over asparagus., Broil 4 in. from heat 8-10 minutes or until tender, stirring occasionally. Brush with remaining mixture.

Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Choose the right asparagus. Look for asparagus spears that are bright green, firm, and have tightly closed tips. Avoid spears that are wilted, limp, or have brown or yellow spots.
  • Prepare the asparagus properly. Wash the asparagus spears thoroughly and trim off the tough ends. You can also peel the asparagus spears if desired, but this is not necessary.
  • Grill the asparagus over high heat. This will help to char the asparagus and give it a slightly smoky flavor. Be sure to turn the asparagus spears frequently so that they cook evenly.
  • Make the balsamic vinaigrette. While the asparagus is grilling, make the balsamic vinaigrette. Simply whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
  • Serve the asparagus with the balsamic vinaigrette. Drizzle the balsamic vinaigrette over the grilled asparagus and serve immediately.

Conclusion:

Grilled asparagus with balsamic vinaigrette is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. The asparagus is tender and slightly smoky, and the balsamic vinaigrette adds a tangy and flavorful touch. This dish is also very easy to make, and it can be prepared in just a few minutes. So next time you're looking for a quick and healthy side dish, give grilled asparagus with balsamic vinaigrette a try. You won't be disappointed!

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