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Grilled Asparagus Recipe

  • Ingredients: 26
  • Serves: 6

Grilled asparagus with asparagus, trimmed, nonstick olive oil spray.

Ingredients

  • 1 1/2 lb. asparagus, trimmed
  • Nonstick olive oil spray

For dressing

  • 1 lb. large shrimp
  • 1/2 lemon
  • 1 English cucumber
  • 4 scallions
  • 1/2 lb. rice-stick noodles
  • 1 cup fresh mint sprigs
  • 1/2 cup fresh coriander sprigs
  • 2 tbsps. chopped peanuts

For sauce

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Prepare barbecue (medium-high heat). Lightly spray asparagus with olive oil spray. Grill asparagus until tender and beginning to brown, turning frequently, about 5 minutes.

    For this step you will need

Nutrition information

Calories 26 Carbohydrates 4 g (1%)
Fat 1 g (1%) Protein 2 g (5%)
Saturated Fat 0 g (0%) Sodium 2 mg (0%)
Polyunsaturated Fat 0 g Fiber 2 g (10%)
Monounsaturated Fat 0 g Cholesterol 0
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Grilled Asparagus Recipe

  • Ingredients: 27
  • Serves: 4

Grilled asparagus with fresh asparagus, olive oil, kosher salt.

Ingredients

For sauce

  • 1/2 lb. dried chickpeas , picked over
  • 2 garlic
  • 1 Turkish bay leaf
  • 2/3 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 medium carrots, finely chopped
  • 1/4 to 1/2 tsp. dried hot red-pepper flakes
  • 1 tsp. fine sea salt, divided
  • 3/4 lb. vine-ripened tomatoes, finely chopped
  • 1 cup water
  • 1/3 cup finely chopped flat-leaf parsley

For orecchiette

Accompaniment:

  • Accompaniment: grated Pecorino Romano or Parmigiano-Reggiano

Accompaniments:

  • lime wedges; thinly sliced fresh red chiles

For grilled mushrooms and chicken:

  • 3/4 lb. fresh cremini mushrooms, halved
  • 3/4 lb. fresh shiitake mushrooms, stems reserved for another use and caps halved
  • 2 lb. skinless boneless chicken thighs
  • 1/3 cup basil pesto

Fresh tomato salad:

  • 2 medium tomatoes, cut into 1/2-inch-thick wedges
  • 1/4 cup thinly sliced basil

For lettuce:

  • Equipment: a perforated grill sheet

Directions

  1. Step 1 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.
  2. Step 2 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.
  3. Step 3 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.

    For this step you will need

  4. Step 4 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.
  5. Step 5 Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
  6. Step 6 Remove from grill and serve immediately—eating spears with your fingers enhances the experience.

Nutrition information

Calories 142 Carbohydrates 4 g (1%)
Fat 14 g (21%) Protein 2 g (5%)
Saturated Fat 2 g (10%) Sodium 584 mg (24%)
Polyunsaturated Fat 1 g Fiber 2 g (10%)
Monounsaturated Fat 10 g Cholesterol 0
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Grilled Asparagus Recipe

  • Ingredients: 23
  • Serves: 4

Grilled asparagus with special equipment: 8 wooden skewers, soaked in warm water 10 minutes.

Ingredients

  • Special equipment: 8 wooden skewers, soaked in warm water 10 minutes

For ceviche

For pasta cakes

For cilantro salsa

  • 1/2 cup minced white onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped fresh tomatillos
  • 1/2 cup finely chopped tomato
  • 1 tbsp. minced fresh jalapeño chile, including seeds
  • 1 tsp. kosher salt

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch (see photo, above).
  2. Step 2 Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.

Nutrition information

Calories 94 Carbohydrates 7 g (2%)
Fat 7 g (11%) Protein 4 g (7%)
Saturated Fat 1 g (5%) Sodium 343 mg (14%)
Polyunsaturated Fat 1 g Fiber 4 g (14%)
Monounsaturated Fat 5 g Cholesterol 0
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