Griddled Asparagus Recipes

Steps:

• Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
• Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
• Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.

Steps:

• Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
• Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it's very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded.
• Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature.
• To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.

Steps:

• Set up grill for direct cooking over medium heat and oil the grates.
• Place the trimmed asparagus on a baking sheet. Add the chopped garlic and season with salt and pepper. Drizzle with extra-virgin olive oil and toss to coat.
• Place on the grill directly or in a grill basket. Grill until just tender and lightly charred, about 5 minutes.

Steps:

• In a medium saucepan, combine the chicken stock, butter, and sea salt to taste, and bring to a boil over high heat. Whisk in the grits and stir for 1 minute with a wooden spoon. Reduce the heat to low and cook the grits, stirring often, for 20 minutes or until they are tender. Finish the grits with the cream, add more sea salt to taste, and stir well. Cover to keep warm. (I use the waxed paper from a stick of butter for this, placed butter side down over the grits so they don't develop an unseemly crust.)
• Meanwhile, in a medium saucepan combine 2 tablespoons of the olive oil and the garlic. Slowly cook the garlic over medium-low heat, making sure not to allow any color to develop, for about 5 minutes. Add the shallots, bell peppers, and a few pinches of sea salt. Cook for 12 minutes or until tender. Add the tomatoes, bay leaves, and Espelette pepper. Continue to cook for 15 more minutes or until the consistency is much like a thick soup. Finish with the sherry vinegar and sea salt to taste, and cover and set aside to keep warm. Remove the bay leaves prior to serving.
• Place a large cast-iron sauté pan over medium-high heat. In a mixing bowl, toss the asparagus, the remaining tablespoon of olive oil, and a few pinches of sea salt. When the pan is giving off a light smoke, place the asparagus in the hot pan and cook for 2 minutes. Turn the asparagus over and cook for an additional 2 minutes. The asparagus should have good, even char marks all around and be crisp-tender. Remove from the heat.
• Spoon the grits evenly onto 4 plates. Place a poached egg on each plate, and arrange the griddled asparagus and pipérade over the top.

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.

Steps:

• Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness-usually two-thirds of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Alternatively, you can cut the ends off with a knife.
• Coat each spear with olive oil by placing clean, dry spears in a resealable plastic bag, pour in the oil, and massage spears to coat each one. Sprinkle with salt and massage again. Leave the asparagus in the bag until ready to cook.
• Place on the cooking grate crosswise so it won't fall through. Grill for 10 to 15 minutes (depending on the size and thickness of the stalks), turning occasionally to expose all sides to the heat. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
• Remove from grill and serve immediately-eating spears with your fingers enhances the experience.

Steps:

• Cut off tough ends of asparagus.
• Combine all ingredients in a large zip-top plastic bag.
• Seal and marinate for 30 minutes.
• Remove asparagus from bag, and discard marinade.
• Place asparagus on grill rack or grill pan coated with cooking spray.
• Grill at medium to medium-high temperature for 5 minutes on each side or until asparagus is done.

Steps:

• Cook asparagus in boiling salted water for 2 mins. Drain, then toss with a little olive oil. Heat a griddle pan to very hot, place the spears on the griddle and cook for a few mins, turning to get a nice charred effect all over. Meanwhile, melt a knob of butter in a pan. Divide the asparagus between 2 plates, season and top each pile with a drizzle of melted butter and toasted flaked almonds.

Steps:

• In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt.
• Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill asparagus 10 minutes, or to desired tenderness.