Best 10 Asparagus Grilled With Garlic Rosemary And Lemon Recipes

HOW TO MAKE THE BEST GRILLED ASPARAGUS

Steps:

• Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.
• Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about 2/3 of the way down the stalk until it naturally breaks where the woody part begins. If desired, use a knife to trim the ends of the stalks to tidy up the cuts. Discard the ends.
• Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.
• Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.
• Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.

ASPARAGUS GRILLED WITH GARLIC, ROSEMARY, AND LEMON

Steps:

• Place all marinade ingredients (lemon halves & squeezed juice) in zip lock bag.
• Shake to mix then add asparagus spears and marinade 1-6 hours.
• Grill for 10 minutes turning until browned.

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.

GRILLED LEMON PARMESAN ASPARAGUS

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.

GRILLED ASPARAGUS WITH LEMON AND GARLIC

Steps:

• Break off woody ends of asparagus.
• In a small bowl, combine olive oil, garlic, lemon zest and paprika and mix together well with a fork.
• Lay the asparagus side by side and pierce with skewers to form a raft.
• If you use bamboo skewers, don't forget to soak them for 30 minutes before using, so they don't catch fire.
• Place asparagus rafts on the grill and brush with the olive oil mixture.
• Cook to your desired tenderness (it takes almost no time at all), and season with salt and pepper.

THE BEST GRILLED ASPARAGUS

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.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

ROSEMARY ASPARAGUS

Steps:

• In a large skillet, combine the broth, rosemary, garlic and bay leaf. Add asparagus and onion. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until asparagus is crisp-tender. Discard bay leaf. Garnish with parsley.

ROASTED-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.