Best 15 Grilled Asparagus With Cilantro Lemon Butter Recipes

GRILLED ASPARAGUS WITH LEMON AND OLIVE OIL

Steps:

• Preheat the grill to medium.
• In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
• Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.

GRILLED ASPARAGUS WITH CILANTRO LEMON BUTTER

Steps:

• Preheat an outdoor grill for medium heat, and place a sheet of aluminum foil on the grate.
• While grill is heating, bring a large pot of water to a boil.
• Drop asparagus spears into boiling water and stir gently; cook until the asparagus are bright green but still crisp, 2 to 3 minutes.
• Drain the asparagus and cool quickly under a stream of cold water.
• Place asparagus into a bowl and toss with olive oil, salt, and black pepper.
• Place asparagus onto the foil-lined grill grate and cook until tender, 7 to 10 minutes. Turn spears over several times with tongs.
• Transfer grilled asparagus to a serving platter.
• Stir cilantro, light butter, fat-free sour cream, and lemon juice together in a bowl; drizzle over asparagus to serve.

LEMON AND THYME GRILLED ASPARAGUS

Steps:

• Mix olive oil, garlic, thyme, salt and pepper in a shallow pan.
• Toss aparagus in the mixture and coat thoroughly. Cook immediately, or for more flavorful asparagus, let sit in fridge for twenty minutes.
• Fire up the grill and cook until asparagus are browned or until desired.
• Serve immediately.

GRILLED ASPARAGUS WITH CILANTRO LEMON BUTTER

Steps:

• Preheat an outdoor grill for medium heat, and place a sheet of aluminum foil on the grate.
• While grill is heating, bring a large pot of water to a boil.
• Drop asparagus spears into boiling water and stir gently; cook until the asparagus are bright green but still crisp, 2 to 3 minutes.
• Drain the asparagus and cool quickly under a stream of cold water.
• Place asparagus into a bowl and toss with olive oil, salt, and black pepper.
• Place asparagus onto the foil-lined grill grate and cook until tender, 7 to 10 minutes. Turn spears over several times with tongs.
• Transfer grilled asparagus to a serving platter.
• Stir cilantro, light butter, fat-free sour cream, and lemon juice together in a bowl; drizzle over asparagus to serve.

GRILLED ASPARAGUS WITH CILANTRO LEMON BUTTER

Steps:

• Preheat an outdoor grill for medium heat, and place a sheet of aluminum foil on the grate.
• While grill is heating, bring a large pot of water to a boil.
• Drop asparagus spears into boiling water and stir gently; cook until the asparagus are bright green but still crisp, 2 to 3 minutes.
• Drain the asparagus and cool quickly under a stream of cold water.
• Place asparagus into a bowl and toss with olive oil, salt, and black pepper.
• Place asparagus onto the foil-lined grill grate and cook until tender, 7 to 10 minutes. Turn spears over several times with tongs.
• Transfer grilled asparagus to a serving platter.
• Stir cilantro, light butter, fat-free sour cream, and lemon juice together in a bowl; drizzle over asparagus to serve.

GRILLED ASPARAGUS WITH CILANTRO LEMON BUTTER

Steps:

• Preheat an outdoor grill for medium heat, and place a sheet of aluminum foil on the grate.
• While grill is heating, bring a large pot of water to a boil.
• Drop asparagus spears into boiling water and stir gently; cook until the asparagus are bright green but still crisp, 2 to 3 minutes.
• Drain the asparagus and cool quickly under a stream of cold water.
• Place asparagus into a bowl and toss with olive oil, salt, and black pepper.
• Place asparagus onto the foil-lined grill grate and cook until tender, 7 to 10 minutes. Turn spears over several times with tongs.
• Transfer grilled asparagus to a serving platter.
• Stir cilantro, light butter, fat-free sour cream, and lemon juice together in a bowl; drizzle over asparagus to serve.

GRILLED ASPARAGUS WITH CILANTRO LEMON BUTTER

Steps:

• Preheat an outdoor grill for medium heat, and place a sheet of aluminum foil on the grate.
• While grill is heating, bring a large pot of water to a boil.
• Drop asparagus spears into boiling water and stir gently; cook until the asparagus are bright green but still crisp, 2 to 3 minutes.
• Drain the asparagus and cool quickly under a stream of cold water.
• Place asparagus into a bowl and toss with olive oil, salt, and black pepper.
• Place asparagus onto the foil-lined grill grate and cook until tender, 7 to 10 minutes. Turn spears over several times with tongs.
• Transfer grilled asparagus to a serving platter.
• Stir cilantro, light butter, fat-free sour cream, and lemon juice together in a bowl; drizzle over asparagus to serve.

GRILLED ASPARAGUS WITH LEMON DRESSING

Steps:

• Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
• To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
• To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
• Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.

GRILLED ASPARAGUS WITH CILANTRO LEMON BUTTER

Steps:

• Preheat an outdoor grill for medium heat, and place a sheet of aluminum foil on the grate.
• While grill is heating, bring a large pot of water to a boil.
• Drop asparagus spears into boiling water and stir gently; cook until the asparagus are bright green but still crisp, 2 to 3 minutes.
• Drain the asparagus and cool quickly under a stream of cold water.
• Place asparagus into a bowl and toss with olive oil, salt, and black pepper.
• Place asparagus onto the foil-lined grill grate and cook until tender, 7 to 10 minutes. Turn spears over several times with tongs.
• Transfer grilled asparagus to a serving platter.
• Stir cilantro, light butter, fat-free sour cream, and lemon juice together in a bowl; drizzle over asparagus to serve.

GRILLED ASPARAGUS WITH LEMON & MINT

Steps:

• About 30 minutes prior to grilling, combine olive oil, lemon juice, and mint.
• Brush fresh asparagus with olive oil marinade and allow to sit.
• Heat up grill and place asparagus on grill with tongs.
• Sprinkle with salt and pepper and cook for about 5-7 minutes.
• Serve immediately.

GRILLED ASPARAGUS WITH LEMON DRESSING

Steps:

• Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom. Peel the stalks up to the flower bud. Meanwhile, start a grill or preheat a cast-iron or other heavy skillet over medium-high heat until it smokes.
• To grill the asparagus, toss them with about 1 tablespoon of the oil, mixing with your hands until they're coated. Season well with salt and pepper to taste. Grill until tender and browned in spots, turning once or twice, a total of 5 to 10 minutes.
• To pan-grill the asparagus, do not oil or season them. Just toss them in the hot skillet and cook, turning the individual spears as they brown, until tender, 5 to 10 minutes. Remove as they finish and season with salt and pepper.
• Mix together the lemon juice and shallot, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be quite strong. Season it with salt and plenty of black pepper and stir in the parsley. Serve the asparagus hot or at room temperature with grilled or broiled swordfish, monkfish, or other sturdy fish. Spoon the sauce over all.
• You could serve these grilled asparagus with any of the vinaigrettes on page 304 in lieu of the lemon-shallot-parsley mixture here. If you were serving them as part of an Asian-themed meal, you might swap out the dressing in this recipe for Soy-Ginger Dressing: Combine 1/4 cup soy sauce with 1/2 teaspoon minced garlic, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon sugar, 2 teaspoons rice or other mild vinegar, and a few drops of sesame oil. Serve over the asparagus.

GRILLED ASPARAGUS WITH LEMON AND GARLIC

Steps:

• Break off woody ends of asparagus.
• In a small bowl, combine olive oil, garlic, lemon zest and paprika and mix together well with a fork.
• Lay the asparagus side by side and pierce with skewers to form a raft.
• If you use bamboo skewers, don't forget to soak them for 30 minutes before using, so they don't catch fire.
• Place asparagus rafts on the grill and brush with the olive oil mixture.
• Cook to your desired tenderness (it takes almost no time at all), and season with salt and pepper.

LEMON ASPARAGUS

Steps:

• Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

GRILLED ASPARAGUS WITH OLIVE OIL, LEMON & PARMESAN

Steps:

• Heat a large griddle pan, remove the hard ends from the asparagus and dry griddle on both sides until nicely marked (about 5 minutes).
• As soon as they're ready, put them on the plates and dress with a good squeeze of lemon juice and about twice as much olive oil. (The quantities listed in the ingredients above are really rough as you just need to dress this dish to your own taste.).
• Season with salt & pepper to taste and then add freshly shaved or grated parmesan cheese.

GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE

Steps:

• Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
• Whisk in the olive oil; season with taste with salt and pepper.
• Set aside.
• To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
• Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
• Transfer asparagus to a platter.
• Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.