Bucks Italian Grilled Asparagus Recipes

Steps:

• Melt butter in a large skillet with olive oil over medium heat; place asparagus spears in the skillet.
• When asparagus starts to sizzle slightly, drizzle in the hot pepper sauce and add almonds, Italian seasoning, and onion to the skillet.
• Move the asparagus around in the skillet with a spoon to expose almonds and onion to the butter and oil; cook until onion is translucent, about 5 minutes. Reduce heat to low, and season with salt and black pepper.
• Sprinkle asparagus with Parmesan cheese and heat until cheese melts, about 5 more minutes.

Steps:

• Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won't form lumps.
• Reduce the heat to a simmer, stirring frequently with a wooden spoon.
• When the polenta becomes too thick, add the remaining water a little at a time.
• Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
• Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
• To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.

Steps:

• Preheat oven to 375°F.
• Pour melted butter into a 9x13 pan.
• Line with asparagus, alternating tips.
• Sprinkle with onion, celery, cheese bread crumbs and tomatoes.
• Season with thyme, oregano, basil and salt and pepper.
• Cover and bake for 45 minutes or until tender.

Steps:

• Melt butter in a large skillet with olive oil over medium heat; place asparagus spears in the skillet.
• When asparagus starts to sizzle slightly, drizzle in the hot pepper sauce and add almonds, Italian seasoning, and onion to the skillet.
• Move the asparagus around in the skillet with a spoon to expose almonds and onion to the butter and oil; cook until onion is translucent, about 5 minutes. Reduce heat to low, and season with salt and black pepper.
• Sprinkle asparagus with Parmesan cheese and heat until cheese melts, about 5 more minutes.

Steps:

• Melt butter in a large skillet with olive oil over medium heat; place asparagus spears in the skillet.
• When asparagus starts to sizzle slightly, drizzle in the hot pepper sauce and add almonds, Italian seasoning, and onion to the skillet.
• Move the asparagus around in the skillet with a spoon to expose almonds and onion to the butter and oil; cook until onion is translucent, about 5 minutes. Reduce heat to low, and season with salt and black pepper.
• Sprinkle asparagus with Parmesan cheese and heat until cheese melts, about 5 more minutes.

Steps:

• Melt butter in a large skillet with olive oil over medium heat; place asparagus spears in the skillet.
• When asparagus starts to sizzle slightly, drizzle in the hot pepper sauce and add almonds, Italian seasoning, and onion to the skillet.
• Move the asparagus around in the skillet with a spoon to expose almonds and onion to the butter and oil; cook until onion is translucent, about 5 minutes. Reduce heat to low, and season with salt and black pepper.
• Sprinkle asparagus with Parmesan cheese and heat until cheese melts, about 5 more minutes.

Steps:

• Bring 2 quarts of salted water to a boil in a large stockpot. Add asparagus and cook until it is crisp tender, 3 or 4 minutes, depending on the size. Drain and dip in icy cold water. Set aside.
• In a bowl combine vinegar, shallots, garlic, thyme, orange juice concentrate, and mustard. Slowly whisk in the oil to blend well. Season with salt and pepper.
• Pour mixture over asparagus. Let marinate while you light the coals or start the grill.
• To make the grilling easier, you can place the asparagus on skewers, running a skewer through each end of the spear and fitting about 5 spears on each pair of skewers. Grill the asparagus on each side just to mark it, 1 or 2 minutes per side. Remove from the grill. Serve warm or at room temperature. Or, you can just broil them till they start to brown, 3 to 4 minutes.