Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette Recipe - Allrecipes.com
Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette Recipe
  • READY IN hrs

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Preheat grill for medium-high heat.
  5. 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.
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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!

 
Most Helpful Critical Review
Dec 15, 2008

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

 
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.

 
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!!!

 
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!

 
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.

 
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! :)

 
May 25, 2004

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

 

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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.

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