Unleash your culinary creativity with grilled asparagus, roasted garlic toast, and an irresistible balsamic vinaigrette. This delightful dish will tantalize your taste buds with its perfect balance of flavors and textures. Perfectly charred asparagus, infused with a smoky aroma, pairs beautifully with crisp, golden roasted garlic toast, while the tangy balsamic vinaigrette adds a touch of acidity and richness. Prepare to embark on a culinary journey that will leave you craving for more.
Let's cook with our recipes!
GRILLED BALSAMIC ASPARAGUS
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
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 OR ROASTED ASPARAGUS WITH BALSAMIC
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
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.
BALSAMIC GRILLED VEGETABLES
Provided by Guy Fieri
Categories side-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
BALSAMIC GRILLED ASPARAGUS
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.
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
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
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 ROASTED GARLIC TOAST AND BALSAMIC VINAIGRETTE
This recipe is delicious during the spring. Even asparagus haters love this one. They do!
Provided by DJ Williams
Categories Asparagus Side Dishes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
- While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
- Preheat grill for medium-high heat.
- Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.
Nutrition Facts : Calories 284 calories, Carbohydrate 26.5 g, Fat 17.6 g, Fiber 4.4 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 169.4 mg, Sugar 4.3 g
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
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
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
BALSAMIC MARINATED ASPARAGUS
This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 6
Steps:
- Snap off the tough ends of asparagus and wash asparagus thoroughly.
- Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
- Place asparagus in a large bowl of ice water to stop the cooking. Drain.
- Lay asparagus in a 13" by 9" baking dish.
- In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
- Pour over asparagus.
- Cover dish with plastic wrap and place in the refrigerator.
- Chill for about 8 hours.
- Using tongs, remove asparagus from marinade and serve.
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
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
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
GRILLED ASPARAGUS W/GARLIC!!!!
I came up with these years ago and even people who don't like them love mine..They are addictive!!!! You can also cook these in the oven on 350 for 20min-turning a couple of times.
Provided by barberbabe
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut off about 2 inches off on the big ends, place them in a casserole dish drizzle them with the oil then add the rest and move the mixture all over the asparagus- Make sure they are thoroughly coated.
- Place on already pre-heated grill- preferably medium heat. They only cook for 5-6 min on each side (Only need to role them once while grillng).
- And serve immediately, so cook them last or while you cook your steaks. ( to me they are great even if they get cold).
GRILLED ASPARAGUS WITH ROASTED GARLIC TOAST AND BALSAMIC VINAIGRETTE
This recipe is delicious during the spring. Even asparagus haters love this one. They do!
Provided by DJ Williams
Categories Asparagus Side Dishes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
- While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
- Preheat grill for medium-high heat.
- Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.
Nutrition Facts : Calories 284 calories, Carbohydrate 26.5 g, Fat 17.6 g, Fiber 4.4 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 169.4 mg, Sugar 4.3 g
ROASTED BALSAMIC GARLIC ASPARAGUS APPETIZER
After preparing AngelaTN's roasted asparagus for dinner recently, I just couldn't get enough of them! I wanted to make them again, but the event I was going to was a non-heating kind of thing, so I decided I'd put together an adapted version that would work well chilled or room temperature, as an appetizer. Here's what I came up with, and it's delicious! I made them as part of an anti pasto tray. Prep time does not include chilling.
Provided by Julesong
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees F.
- Trim the asparagus: rinse the asparagus, cut about an inch off the ends, then use a vegetable peeler to take the outer layer off another inch of the remaining fibrous ends (easiest is to lay the spear on a flat surface then use peeler to gently take off the layer - careful, or you'll remove too much).
- Place the trimmed asparagus in a single layer on a non-stick baking sheet, then spray with an olive oil mister or drizzle evenly with olive oil (or spray with pan spray).
- Season with the sea salt and the freshly ground pepper.
- Place in oven and roast for 8 minutes (don't overcook).
- Meanwhile, in a small saucepan over very low heat melt the butter and extra virgin olive oil.
- Add the sliced garlic and simmer (again, over very low heat) for 5 minutes - careful not to burn.
- Remove from heat and add the soy sauce and balsamic.
- When asparagus is done, remove from the oven and place in a container which has an airtight cover.
- Place the garlic from the balsamic mixture on the asparagus; whisk the balsamic mixture well (I use a pigtail whisk) and pour it over the roasted asparagus.
- Cover tightly, shake, and place in refrigerator to chill (please note that the asparagus is still hot in the container, and that covering them and adding the sauce at this point will continue to steam them a bit for a few minutes).
- Chill for at least 4 hours before serving, the place attractively on serving platter.
- Goes well as part of an anti pasto course!
- Note: although I used these as an appetizer/snack, they could also work quite well as a side dish.
GRILLED ASPARAGUS W/ BALSAMIC VINAIGRETTE
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
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.
Tips:
- Choose fresh, vibrant asparagus spears for the best flavor and texture.
- Trim the woody ends of the asparagus spears before cooking.
- Roast the garlic cloves until they are soft and caramelized for a more intense flavor.
- Use a good quality balsamic vinegar for the vinaigrette to ensure the best taste.
- Season the vinaigrette to taste with salt and pepper.
- Serve the grilled asparagus immediately with the roasted garlic toast and balsamic vinaigrette while they are still warm.
Conclusion:
Grilled asparagus with roasted garlic toast and balsamic vinaigrette is a delicious and easy-to-make dish that is perfect for a summer meal. The asparagus is tender and flavorful, the garlic toast is crispy and garlicky, and the balsamic vinaigrette adds a tangy sweetness that ties everything together. This dish is sure to be a hit with your family and friends.
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