Best Grilled Asparagus And Spring Onion Salad With Prosciutto Recipes
GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE
Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
- Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
- Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.
GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.
Provided by Pati Jinich
Categories dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
- While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
- Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.
GRILLED PROSCIUTTO WRAPPED ASPARAGUS
Provided by Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Trim the ends off of the asparagus spears and place in a large bowl or pan and cover with cold water and let stand for 1 hour. This will allow the asparagus to absorb a little moisture and stay crisp & moist when grilling. Drain asparagus. Drizzle asparagus with a little olive oil and balsamic vinegar. Not too much just a little, add minced garlic and season to taste with freshly ground black pepper. Gently mix to evenly coat the asparagus. Lay a slice of prosciutto vertically (short end at the bottom) on a flat work surface. Place one seasoned asparagus spear across the middle of the prosciutto at the bottom end and roll up the asparagus tightly in the prosciutto. Repeat with remaining asparagus. Line up 4 prosciutto wrapped asparagus spears.
- Skewer the 4 spears together, 2 skewers per group of 4 wrapped asparagus.
- This will make it easier to grill the asparagus. Repeat until you have 6 skewers of 4. They end up looking like little rafts of prosciutto wrapped asparagus.
- Preheat grill to medium high 450-550° F. Cook asparagus until tender and prosciutto crisps, about 3-4 minutes per side.
- Remove from grill, drizzle with a little extra olive oil and balsamic vinegar and serve immediately with grilled Tony Roma's BBQ Baby Back Ribs.
WARM ASPARAGUS AND PROSCIUTTO SALAD
Categories Condiment/Spread Salad Vegetable Appetizer Cocktail Party Low Carb Ham Asparagus Spring Prosciutto Party Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line baking sheet with parchment paper. Place prosciutto slices in single layer on parchment. Bake until crisp, about 18 minutes. Cool. Break prosciutto into bite-size pieces.
- Meanwhile, cook asparagus in heavy large pot of boiling salted water until crisp-tender, about 4 minutes.
- Drain. Transfer asparagus to bowl filled with ice water to cool. Drain thoroughly.
- Heat 3 tablespoons olive oil in large nonstick skillet over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes. Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat. Season to taste with salt and pepper. Divide greens among 6 plates. Top with asparagus mixture, dividing equally. Pour dressing from skillet over each serving. Serve warm with Farinata Wedges.
GRILLED PROSCIUTTO ASPARAGUS
After tasting an asparagus appetizer at a lovely restaurant, I created my version of it to enjoy at home. -Michele Merlino, Wakefield, Rhode Island
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen
Number Of Ingredients 3
Steps:
- Cut each prosciutto slice crosswise in half. Spread each piece with about 1 teaspoon cheese; wrap around an asparagus spear., Place on an oiled grill rack over medium heat, seam side down. Grill, covered, until prosciutto is lightly browned, 6-8 minutes, turning once.
Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 158mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO WITH SHAVED PECORINO ROMANO CHEESE
Steps:
- Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill. Grill the asparagus, braised with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemoncaper vinaigrette and top with the cheese.
GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO WITH SHAVED PECORINO ROMANO CHEESE
Provided by Bobby Flay
Time 25m
Number Of Ingredients 9
Steps:
- Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill. Grill the asparagus, brushed with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemoncaper vinaigrette and top with the cheese.
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