READY IN 1¼ hrs

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette

Read Reviews (28)

"This recipe is delicious during the spring. Even asparagus haters love this one. They do!" — DJFoodie

Directions

Preheat oven to 350 degrees F (175 degrees C).
Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
Preheat grill for medium-high heat.
Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

Footnotes

British English recipe for Barbecued Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette.
French recipe for Asperges et pain aille au barbecue.
Australian recipe for Barbecued Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette.

Reviews More Reviews

Most Helpful Positive Review

May 19, 2007

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!

—thesweetestlove

See full review »

Most Helpful Critical Review

Dec 15, 2008

was OK - dont think I would go through the trouble to make it again.

—hjk458

See full review »

38 Ratings

See other versions of this recipe!

Nov 18, 2004

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.

—JDVMD

See full review »

Aug 27, 2003

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!!!

—AMY FEHRINGER

See full review »

Aug 27, 2003

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!

—TERRAYORK

See full review »

Oct 05, 2008

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.

—K Jones

See full review »

Jun 18, 2009

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! :)

—SunnyByrd

See full review »

May 25, 2004

I doubled the marinade sauce and cooked it on the grill in a rectangle cake pan and they turned out great.

—VOXMORGAN

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Roasted Asparagus and Garlic

Grilled Soy-Sesame Asparagus

Drunken Grilled Asparagus

Roasted Asparagus with Shallots

Garlic Asparagus with Lime

Roasted Asparagus with Balsamic Vinegar

Grilled Parmesan Asparagus

Baked Asparagus with Balsamic Butter Sauce

Zesty Marinated Asparagus

Grilled Asparagus

Nutrition

Calories
284 kcal
14%

Carbohydrates
26.5 g
9%

Cholesterol
0 mg
0%

Fat
17.6 g
27%

Fiber
4.4 g
18%

Protein
7.7 g
15%

Sodium
266 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
Total Fat 17.6g 27 %
** Saturated Fat 2.6g 13 %
Cholesterol 0mg 0 %
Sodium 266mg 11 %
** Potassium 451mg 13 %
Total Carbohydrates 26.5g 9 %
Dietary Fiber 4.4g 18 %
Protein 7.7g 15 %
Sugars 4.3g
** Vitamin A 27 %
** Vitamin C 24 %
** Calcium 10 %
** Iron 49 %
** Thiamin 40 %
** Niacin 34 %
** Vitamin B6 23 %
** Magnesium 13 %
** Folate 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.