ASPARAGUS WITH GRILLED MELON SALAD
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat.
- Drizzle the melon slices with the olive oil and place in the grill pan. Grill undisturbed until browned on the first side, about 30 seconds. Flip and grill on the reverse side for an additional 30 seconds. Remove to a cutting board to cool slightly, then cut into 1/2-inch pieces. Place the grilled melon in a medium bowl, along with the tomatoes, mint, lime juice, chile paste and 1/4 teaspoon salt; mix well with a spoon. Set aside to let the flavors mingle.
- Meanwhile, heat 5 tablespoons water in a large skillet over medium heat. When bubbles just start rising to the surface, begin whisking in the butter, 1 tablespoon at a time, whisking constantly to form an emulsion. When all of the butter is incorporated, reduce the heat to medium low to keep the mixture at just below a simmer. Add the thyme and 1/2 teaspoon salt, swirling the pan to combine. Add the asparagus and toss gently to coat. Cover the pan and cook until the asparagus is tender all the way through when pierced with the tip of a knife, 5 minutes.
- Remove the asparagus to a platter and spoon some of the melon salad over the top. Top with a few shavings of ricotta salata if desired. Serve with additional salad on the side.
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.
SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS
Use one nonstick skillet to prepare this nutritious and delicious side for dinner.
Provided by Bibi
Categories Side Dish Vegetables Onion
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
- Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
- Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 7.5 g, Cholesterol 24.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 42.9 mg, Sugar 3.4 g
ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
- Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.
GRILLED GARLIC ASPARAGUS AND SALMON
Make and share this Grilled Garlic Asparagus and Salmon recipe from Food.com.
Provided by cookee monster
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place oil and crushed, peeled garlic in a small sauce pan. Heat over medium heat until garlic just starts to brown. Remove from heat and let cool. Discard garlic.
- Brush small amount of oil on asparagus and set aside.
- Spoon a small amount of oil onto salmon and spread it around with your hand or brush. You want to have it on both sides so that it doesn't stick to the grill. DO NOT PUT THE BRUSH IN AND OUT OF THE OIL.
- Place salmon on preheated grill. Cook on medium high heat for 4-5 minutes. Just before turning salmon place asparagus on grill. Turn salmon and cook another 4-5 minutes or until the fish reaches 145°F internally.
- Place pasta on plates. Drizzle remaining oil on pasta. Place asparagus and fish on top of pasta. Top with cheese.
GRILLED TUNA WITH GRILLED ASPARAGUS AND OVEN ROASTED TOMATO SAUCE
Provided by Emeril Lagasse
Categories main-dish
Time 1h47m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
- Serve the tuna with the asparagus and tomato sauce.
- 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.
- Preheat the oven to 400 degrees F.
- In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
- To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
- The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
GRILLED ASPARAGUS SALAD
It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and Parmesan cheese. My husband and I love it!
Provided by Heather Hedstrom
Categories Side Dish Vegetables Asparagus
Time 13m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
- Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
- In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 3.4 g, Cholesterol 1.5 mg, Fat 10.2 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 50.3 mg, Sugar 1 g
GRILLED SALMON AND ASPARAGUS SALAD
Provided by Jacques Pepin
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 30m
Yield Six servings
Number Of Ingredients 14
Steps:
- Sprinkle the salmon on both sides with the canola oil, salt and pepper. Set aside.
- Light a grill with a very clean rack and heat it until very hot.
- Bring 1 cup of water to a boil in a large skillet and add the asparagus in one layer. Cover, bring to a boil and boil gently for about 3 minutes, until most of the water has evaporated. Drain the asparagus and set it aside, uncovered, so it will cool without discoloring.
- Cut the tomatoes crosswise into 1/4-inch slices. Divide the slices among six plates and, leaving space in the center and around the edge of each plate, arrange the tomatoes in a slightly overlapping circular pattern. Divide the onion rings among the plates and arrange them on top of the tomatoes.
- In a bowl, mix together the dressing ingredients and dribble the dressing over the tomatoes and onions on the plates. (This can be done up to 1 hour ahead.)
- When ready to serve, place the salmon on the grill and cook, covered (if your grill has a lid) for about 2 1/2 minutes on each side, or for about 3 minutes, uncovered, on each side. Transfer the salmon to a serving plate and allow it to rest for 5 minutes before carving. (While resting, it will continue to cook in its own residual heat. It should be somewhat rare in the center.)
- With the asparagus pieces, create a border around the tomatoes and onions. Cut the salmon into 1/2-inch slices and arrange them in the center of the plates. Sprinkle with tarragon and serve immediately.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 13 grams, Fat 41 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 715 milligrams, Sugar 7 grams, TransFat 0 grams
ASPARAGUS PASTA 'N' SALMON
Asparagus and a light lemon dressing make this pasta salad perfect for spring dinners. Grilling the salmon gives it great flavor.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle salmon with 1/4 teaspoon salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4-6 in. from the heat for 12-18 minutes or until fish flakes easily with a fork. , Meanwhile, cook pasta according to package directions. In a large skillet, saute asparagus and leeks in oil with until asparagus is crisp-tender. Sprinkle with remaining salt and pepper., In a small bowl, combine the cornstarch, water, broth, dill and lemon juice until smooth; stir into asparagus mixture. Bring to a boil; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve with salmon.
Nutrition Facts :
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
GRILLED SALMON AND ASPARAGUS SALAD
A fun recipe to make on the grill. Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad. Bring the flavors of the sea and earth to the table with this fabulous entrée! From eatbetteramerica.com.
Provided by januarybride
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill.
- In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
- Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill "wok").
- When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
- Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.
Nutrition Facts : Calories 283.4, Fat 9.2, SaturatedFat 1.6, Cholesterol 112.1, Sodium 232, Carbohydrate 24.1, Fiber 3.5, Sugar 11.7, Protein 27.5
ASPARAGUS SALAD WITH GRILLED SALMON
This salad's a little sweet, a little savory and very refreshing. Healthy asparagus boasts anti-inflammatory nutrients and vitamins A, B and C. It's fabulous grilled; you'll want to fix this again! -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the syrup, mustard, oil and dill; set aside., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon., Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once., Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.
Nutrition Facts : Calories 336 calories, Fat 16g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 294mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED SALMON AND ASPARAGUS WITH BALSAMIC BUTTER
A balsamic reduction is mixed with a bit of butter and drizzled over grilled salmon and grilled asparagus.
Provided by threeovens
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat outdoor grill or indoor grill pan to medium high.
- In a small saucepan, bring vinegar and honey to a boil and cook until reduced by half, whisking occasionally, about 3 minutes.
- Remove from heat, whisk in butter and season with salt and pepper.
- Toss the asparagus with 1 1/2 tablespoon olive oil and season with salt and pepper; grill, turning, until tender, about 9 minutes.
- Meanwhile, rub remaining oil on the salmon and season with salt and pepper; grill, turning once, about 6 minutes for medium rare.
- Place salmon and asparagus on a serving plate and drizzle with balsamic sauce.
Nutrition Facts : Calories 587.8, Fat 27.2, SaturatedFat 5.8, Cholesterol 153.9, Sodium 287.5, Carbohydrate 14.4, Fiber 2.3, Sugar 10.6, Protein 68.1
GRILLED ASPARAGUS AND TOMATO SALAD WITH FETA
This complete side is made directly on the grill. Prep everything and let the cook/griller do the rest. Pretty and a wowzer. It will become the centerpiece of your meal. Recipe by Jamie Purviance. (Don't feel like making the vinaigrette, use a good-quality bottled brand.)
Provided by gailanng
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
- In a small bowl whisk together the mustard, vinegar, salt and pepper. Slowly add in the oil, whisking constantly until it is emulsified.
- Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
- Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. (I lightly salt the asparagus at this point.) In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.
- Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.
- Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.
Nutrition Facts : Calories 392.1, Fat 32.3, SaturatedFat 6.8, Cholesterol 16.7, Sodium 484.8, Carbohydrate 20.5, Fiber 4.9, Sugar 5.8, Protein 9.1
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