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Grilled Asparagus Rafts

Grilled Asparagus Rafts

Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides.

Yield: 4 servings (serving size: 1 asparagus raft)

 

Ingredients:

•  16 thick asparagus spears (about 1 pound)

•  1 tablespoon low-sodium soy sauce

•  1 teaspoon dark sesame oil

•  1 garlic clove, minced

•  2 teaspoons sesame seeds, toasted

•  1/4 teaspoon black pepper

•  Dash of salt

 

Preparation:

1.  Prepare grill to high heat.

2. Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.

3.  Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.

 

Steven Raichlen, Recipes adapted from Steven Raichlen’s books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003), Cooking Light

AUGUST 2003

 

Source: MyRecipes

 

 

The asparagus can be grilled up to 4 hours in advance; cover and keep at room temperature. Sprinkle with the manchego and paprika just before serving.

 

Recipe by Charlyne Mattox, June 2011; from the Real Simple

 

Ingredients:

•  2 bunch(es) asparagus (about 2 pounds), trimmed

•  1 tablespoon(s) olive oil

•  Kosher salt and black pepper

•  2 ounce(s) manchego, shaved with a vegetable peeler

•  1/2 teaspoon(s) paprika (preferably smoked; also called pimentón)

 

Preparation:

1.  Heat grill to medium-high. In a large bowl, toss the asparagus with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, turning occasionally, until just tender, 4 to 6 minutes. Transfer to a platter and sprinkle with the manchego and paprika.

 

March 2012

 

Source: Cooking Light