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- Dish type
- Side dish
- Vegetable side dishes
The special thing about this recipe is that it's so simple. This is best made with local asparagus that's in season. Enjoy the natural flavour of your veg!
825 people made this
- 500g (1 lb) fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper to taste
MethodPrep:15min ›Cook:3min ›Ready in:18min
- Preheat barbecue for high heat.
- Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
- Cook over high heat for 2 to 3 minutes, or to desired tenderness.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(835)
Reviews in English (592)
I made these last night. After reading a LOT of other member comments, I decided to marinate in EV olive oil, coarsley-ground pepper, kosher salt (only a bit of salt), minced garlic and a bit of balsamic vinegar, for about 2 hours. Threaded on to bamboo skewers and grilled on the barbecue at a medium heat setting for a total of about 5-6 minutes. Absolutely to DIE for! THE BEST asparagus I've ever eaten. My guest raved about them long after the meal was over. Served with peppercorn-encusted strip loin steak, greek lemon pototoes and grilled red and orange peppers.-13 Apr 2008
This is so great, we are big asparagus fans and this is one of our favorite ways to eat it. I just learned a little trick in a magazine and it works fantastic for this recipe. Soak some wooden skewers in water and then skewer together 6 or 7 stalks of asparagus all in a row like a little fence, using two skewers, one at the top one at the bottom. They wont fall through the grate on the grill that way and they are easy to flip.-26 May 2004
by Not quite Julia
The simpler the better & you can't get much simpler or better than this. In a ziploc I placed the trimmed asparagus & then added some fine extra virgin olive oil, salt & pepper & placed these babies on a jelly roll sheet in a 475 oven for 8-10 minutes, shaking them around after 5 minutes. Once out of oven, I add either lemon juice or some grated best quality parmesan cheese. YUMMY to say the least!-12 Mar 2003
Perfect Asparagus on the Grill (BBQ Asparagus Recipe)
This perfect asparagus on the grill recipe is just 27 calories for 1/2 a bunch of asparagus!
Along with the low calorie BBQ asparagus recipe, you’ll learn how to prepare asparagus for the grill. And find the best seasoning for asparagus recipes.
Learn how long to grill asparagus, so it comes out perfect every time. And find the best season asparagus grill blends, to keep your taste buds happy… And your grilled asparagus marinade different every week.
We will supply you with three different asparagus marinade for grilling recipes. And even teach you how to prep asparagus for the grill, and in less than five minutes.
This perfect asparagus on the grill recipe is just 27 calories for 1/2 a bunch of asparagus!
So easy and quick recipe! Makes a great side. I made this for a quick side with lobster for a memorial weekend. Everyone loved it!! My guest ate asparagus more than lobster. Lol This is going to be my regular recipe. -)
Great for appetizers, especially as main course is grilling. After grilling, sprinkle some seasame seeds to enhance.
This is the only way my family will eat asparagus. wonderful! Sprinkle well with pepper (especially) and salt.
A very simple and delicious way to prepare asparagus. Use the top rack of your BBQ and watch carefully. I usually brush with a bit of melted butter to finish.
I agree, a good quality, fruity olive oil greatly improves the taste. After drizzling the olive oil on the asparagus I also add some chopped garlic before grilling. This is one of our favorite ways to eat asparagus!
This recipe can be inproved upon by using a fruity olive oil instead of the spray. Also, a squeeze of fresh lemon juice after grilling adds to the dish.
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Recipes from Jennifer, Seasons & Suppers
Asparagus, Spinach and Cheese Phyllo Pie
2 tbsp. olive oil
1 medium onion, diced
1 bunch Ontario asparagus, woody ends trimmed and shaved
3 cup fresh spinach, roughly chopped
½ cup green onions, thinly sliced, including green
1/2 cup parsley, finely chopped
2 cup goat feta cheese, crumbled
½ cup Halloumi Cheese, grated
2 large eggs, lightly beaten
Salt and freshly ground black pepper to taste
1/4 cup unsalted butter, melted
1/4 cup olive oil
450 g phyllo pastry sheets
Preheat oven to 375F. Butter a 8 inch spring form pan and set aside.
In a small saucepan, heat oil over medium heat. Sauté the onions until translucent and tender about 2-3 minutes. Set aside.
In a large bowl, add the asparagus, spinach, parsley, green onions, cooked onions, feta, halloumi and beaten eggs. Season with salt and pepper and toss gently until well mixed. Set aside.
Combine the melted butter with the olive oil in a bowl.
Place phyllo between a damp tea towel, this will ensure it does not dry out.
Layer 8 sheets of phyllo in the pan. Using a pastry brush, brush each with melted butter.
Fill with spinach mixture and fold edges over.
Layer 8 more sheets of phyllo, brushing each with melted butter. Ensure the sides of the phyllo are tucked in the spring form pan.
Bake for 35-40 minutes or until golden in colour. Remove from oven, allow to cool for 15 minutes prior to removing from spring form pan.
Barrie’s Asparagus Tortilla Chip Crusted Asparagus Spears
1 bunch Ontario asparagus, woody ends trimmed
3 tbsp. quality Dijon mustard
Barrie’s Asparagus Lightly Salted Tortilla Chips
½ cup fresh ricotta
1 large garlic clove, minced
1 tbsp. fresh mint, finely chopped
Zest of one lemon + 1 tbsp. fresh lemon juice
Salt and fresh ground pepper
Preheat oven to 400F. Line a large baking sheet with parchment paper and set aside.
In a food processor, blend enough chips to make 1 cup of bread crumbs and put on a large plate. Place Dijon mustard in a bowl and set aside.
With a pastry brush, brush each asparagus spear generously with Dijon mustard. Roll in chip crumbs and place on lined baking sheet. Repeat with remaining asparagus spears. Ensure asparagus spears are spaced and not touching each other on baking sheet.
Bake for 10-12 mins until golden and crispy.
To make dip: In a bowl of a mixer with a whisk attachment, whisk ricotta until creamy, about 2-3 mins.
Add remaining ingredients and stir well. Serve with warm asparagus spears.
Spanish Tapas Recipes
Asparagus Spears In Serrano Ham - together with a great tip to make sure your asparagus is perfectly cooked every time.
Fennel Grilled Chicken Wings - First tasted in North West Catalunya. If you like aniseed then this is a must.
Salmon in Mojo Salsa - Beautifully succulent grilled salmon in a lightly spiced sauce that originated in the Canary Islands.
Spicy Grilled Pork Kebabs - Cook it this way and it will be moist and juicy every time.
Jerez Grilled Sardine Recipe - The Spanish way. Simple and fresh with a splash of sherry.
Chicken Livers and Lambs Kidneys - These guys don't normally get a mention so here's a great spicy recipe to make the most of.
Bruschetta - In Spain it's pan con tomate but however you dress it up this is a fantastic barbecue appetizer with bread crisped on the grill.
Plancha Grilled Vegetables - served with pesto dressing and grilled flat breads
Now that you know how to grill asparagus in foil, it is so simple!
We love foil pack recipes and during the Summer they are on constant rotation around here. Whether we are making Foil Pack Grilled Potatoes or Foil Packet Bacon Ranch Chicken Recipe, dinner time is so easy with these foil pack recipes.
There is literally no clean up at all which is amazing and you just can’t beat the flavor from the grill. No need to heat up the kitchen during those hot summer months when you can just cook dinner on the grill!
Asparagus is one of those veggies that seem a little intimidating if you have never cooked it before but it is so simple. Once you learn how to grill asparagus, you will see how easy it is.
Find This Recipe
How to Grill
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Grilled Asparagus Recipe
My favorite vegetable side dish with steaks I've cooked over charcoal is grilled asparagus spears. I came across this delacasy several years ago on board a British Airways flight from chicago to London. I was sitting in Business class, lucky me, and they served a delicious meal consisting of filet mignon, grilled asparagus and green salad.
I sampled the grilled spears and, wow!, were they ever tasty. I asked the stewardess how the asparagus was prepared and she explained how the spears were simply grilled over a hot fire. I cannot believe I had missed out on this healthful and tasty treat all those years.
Now, no steak is ever cooked on my grill unless acompanied by a generous amount of grilled asparagus spears on the side. Below is my favorite way to grill asparagus spears when I barbecue.
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1 pound asparagus spears
1 cup olive oil
Rinse asparagus spears and snap off the root ends of the spears. Generously coat spears with olive oil. I use a deep platter for this. Remove asparagus and sprinkle with garlic salt and pepper to taste. Place over hot grill and cook each side approximately 3 minutes or so. Don't overcook. Spears will turn a dull green when overcooked, they should be hot but still crunchy.
Yes! You can lay a piece of aluminum foil onto the grill grates to prevent the asparagus from falling through and cook directly on the foil. Or, if you want a steamed effect, you can wrap your asparagus in foil to form a foil packet.
To make asparagus crispy on the outside and tender on the inside, grill over a high heat, directly on grill grates. Direct heat will crisp up the asparagus on the outside.
- 2 pounds/900 g. asparagus spears
- 14 to 16 slices of prosciutto
- 2 cloves garlic (minced)
- 1/2 cup/120 mL olive oil
Preheat grill for medium-high heat.
Trim ends off tough ends from asparagus. Cut prosciutto slices into strips. Wrap half of one slice onto each asparagus spear.
Combine minced garlic with olive oil and brush each spear with the mixture. The seasoned and wrapped spears with black pepper and place onto grill. Cook for 4 to 5 minutes, turning occasionally. Keep a close eye on these as the prosciutto is paper thin and prone to burning. Once cooked through, remove asparagus from heat and serve.