Recipe by DJFoodie
"This recipe is delicious during the spring. Even asparagus haters love this one. They do!"
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1 medium head
extra virgin olive oil, divided
salt and pepper to taste
1 1/2 teaspoons
red wine vinegar
1 1/2 pounds
thick stemmed asparagus
Changed things up a bit here. Marinated about a pound of fresh asparagus in a ziploc for about 20 minutes with olive oil, balsamic vinagrette, garlic (from the jar) and shallots. Grilled on low for about 12 minutes. Sprinkled with a little kosher salt. Easy & so yummy!
was OK - dont think I would go through the trouble to make it again.
I did tons of shortcuts on this recipe and I don't think it mattered one bit as to the outcome. I toasted some French baquette slices. Pluse some minced garlic in the olive oil and brushed the top of the bread. For the asparagus, I marinated in some bottled balsamic vinegarette and then grilled. I love grilled asparagus. Next time, I might put some cheese on the toasts and then add the asparagus.
This recipe worked well served at room temp. I boiled the asparagus the night before, tossed it in a plastic bag with the dressing and let it sit until the next night in the fridge. I simply let the asparagus come to room temp in the bag, plated it up and set it on the dinner table. I used the dressing left in the plastic bag to dress a simple salad. Everything was superb!!!
This took me a bit longer to make than I had expected, but it was wonderful. Everyone thought this was the best asparagus they had ever tasted!
This was a great way to do asparagus with the following modifications: 2tbsps of EVOO with 1 tbsp of both balsamic and red wine vinegars. I also omitted the bread (better to fill up on extra veggies). Thnaks for the recipie.
This is kind of a funny little recipe. The marinade/dressing is wonderfull with both the asparagus and the garlic bread, but you're sort of left wondering why you are making both of them and what their connection is to one another - until you start eating it. Then it all make a weird kind of sense. Thanks for the recipe! :)
I doubled the marinade sauce and cooked it on the grill in a rectangle cake pan and they turned out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 284
** Calories from Fat: 159
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