Grilled Parmesan Asparagus And Mushrooms Recipes

Steps:

• Heat coals or gas grill for direct heat. In large shallow dish, toss asparagus, mushrooms and dressing. Place vegetables in grill basket (grill "wok").
• Cover and grill vegetables over medium heat 8 to 12 minutes, shaking basket or stirring vegetables occasionally, until asparagus is crisp-tender. Sprinkle vegetables with basil and cheese. Cover and grill 3 to 4 minutes longer or until cheese is slightly melted.

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:

• Preheat a grill pan or grill to medium-high heat.
• Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.
• Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
• Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water. Reserve.
• To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula among 4 individual plates. Arrange the asparagus on top of the arugula on each plate.
• While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with some salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias. Lean the toast halves against each egg.
• Voila!

Steps:

• Preheat the grill to medium heat.
• Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby arugula and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve.

Steps:

• Preheat a grill to medium high. Put the asparagus and mushrooms in separate bowls; toss each with 1 tablespoon olive oil, 1 garlic clove, 1 teaspoon thyme and a pinch each of salt and pepper. Place the asparagus and mushrooms on opposite sides of a grill basket and grill, tossing occasionally, until tender and browned around the edges, about 3 minutes for the asparagus and 7 minutes for the mushrooms. Remove to a large plate.
• Heat a large cast-iron skillet on the grill; add the remaining 3 tablespoons olive oil. Crack the eggs into a bowl, then pour into the skillet; season with salt. Scatter the vegetables around the egg whites, avoiding the yolks. Cook, rotating the skillet, until the whites are set but the yolks are still runny, 5 to 8 minutes. Meanwhile, grill the bread until lightly charred, 1 minute per side.
• Remove the skillet from the grill and sprinkle with parsley, parmesan and red pepper flakes. Serve with the grilled bread.

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

Steps:

• Preheat oven to 425*.
• In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
• Spread the vegetables in a single layer.
• Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
• Place vegetables on a serving platter.
• Sprinkle vegetables with vinegar and toss gently to combine.
• Season with additional salt and pepper as desired.
• Serve warm or at room temperature.
• Makes 4 servings.

Steps:

• Heat the olive oil in a large skillet over medium heat until hot but not smoking. Add the leeks; cook, stirring, until beginning to soften, about 5 minutes. Add the mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine; cook until the asparagus is bright green and the wine has evaporated, about 2 minutes. Stir in the thyme; season with salt and pepper. Set aside.
• Heat a grill until medium-hot. Generously brush one side of the pizza dough with olive oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with olive oil; flip the crust. Top with a thin layer of cheese and some of the asparagus mixture. Grill until the cheese is just melted, the topping is hot, and the crust is cooked through, 3 to 5 minutes more.
• Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Sprinkle with more thyme and with a small amount of truffle oil, if desired. Repeat to make more pizzas.

Steps:

• Dressing -- Make this ahead and refrigerate until ready to use. In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is too thick for you, add a little of the milk. I usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. Make ahead, it is even better.
• Asparagus and Mushrooms -- When ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. Toss well and add to a cookie sheet lined with parchment paper or not. The parchment paper makes for a quick clean up. Roast in a 425 degree oven, middle shelf for 7-10 minutes. You want the asparagus and mushrooms roasted and slightly tender, but not over done.
• Salad and Plate -- In a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. Plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. Drizzle the creamy dressing over the salad and serve. ENJOY! This is a simple but very good salad.

Steps:

• Chop asparagus, portobella, onion and bell pepper into bite size pieces then place in a gallon size zip lock bag.
• Add garlic powder, ground pepper, balsamic and olive oil then seal the bag.
• Marinate in the refrigerator for at least 1 hours flipping the bag occasionally.
• Grill in a basket (not the hinged type, but the bowl type) over medium high heat till crisp tender.
• Use the marinade to drizzle over the veggies while occasional stirring.
• Remove from grill to a serving dish and sprinkle the the cheese over the veggies.
• You're ready to serve.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Steps:

• In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.

Steps:

• Preheat an outdoor grill on medium heat, and lightly oil the grate.
• Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
• Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
• Transfer coated asparagus to the preheated grill with tongs.
• Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.

Steps:

• Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, heat oil in 12-inch skillet over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated.
• Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.

Steps:

• Cut zucchini lenghtwise.
• Brush with olive oil and sprinkle seasonings.
• equally on all pieces.
• Place cut side down on med-hot grill for 3 minutes. Turn 1/4 turn (do not flip) grill for another 3 minutes Flip and grill for about 5 more minutes. Zucchini should be soft, but not squishy.
• Take off grill and cut into 1/2 in pieces. Toss with tomatoes and chesse and enjoy.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.
• Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside.
• Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
• Sprinkle Parmesan cheese mixture over asparagus.

Steps:

• Cook asparagus as directed on package-except add mushrooms during last minute of cooking; drain.
• Stir remaining ingredients into asparagus and mushrooms.

Steps:

• Place asparagus in skillet, adding just enough water to cover.
• Boil for 5 to 7 minutes, or until asparagus is crisp-tender.
• Drain well, return asparagus to skillet, and add remaining ingredients.
• Cook over medium heat for 5-7 minutes or until mushrooms have heated through.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.