ASPARAGUS RECIPE IDEAS RECIPES

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BEST GRILLED ASPARAGUS RECIPE - HOW TO GRILL ASPARAGUS



Best Grilled Asparagus Recipe - How to Grill Asparagus image

Grilling is the best way to make asparagus from Delish.com.

Provided by Lindsay Funston

Categories     gluten-free    healthy    heart-healthy    low sugar    nut-free    vegan    vegetarian    Barbeque    Fourth of July    Summer    grilled    side dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 4

2 lb. asparagus, stalks trimmed
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Heat a grill or grill pan over high heat. Toss asparagus lightly in oil and season generously with salt and pepper.
  • Grill, turning occasionally, until tender and charred, 3 to 4 minutes.

ASPARAGUS RISOTTO RECIPE - BBC GOOD FOOD



Asparagus risotto recipe - BBC Good Food image

Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 8

1 bunch asparagus (about 200g)
800ml vegetable stock
1 tbsp olive oil
25g butter
1 small onion , finely chopped
175g risotto rice
100ml white wine or vermouth (optional)
25g parmesan or vegetarian alternative, finely grated

Steps:

  • Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
  • Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
  • Stir in the wine, if using – it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
  • Try the rice – it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
  • Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

Nutrition Facts : Calories 623 calories, FatContent 22 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.5 milligram of sodium

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