Best Grilled Asparagus Fontina And Lemon Panini Recipes

THE BEST GRILLED ASPARAGUS

Steps:

• Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
• Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
• Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.

GRILLED HAM AND ASPARAGUS PANINI

Steps:

• In a small bowl mix garlic salt and butter together. Brush one side of each of the pieces of bread. In another bowl mix mayo and pesto sauce.
• Spread mayo/pesto on other side of each slice of bread. Top 1/2 of slices of bread with ham, asparagus spears, red pepper and Asiago.
• Top with remaining bread slices and cook in a panini grill or in a large skillet with a little extra butter (like you would a grill cheese, pressing down with a heavy pan on top.).
• Cook until bread is toasted and sandwich is heated through.
• Serve with fresh fruits.

GRILLED ASPARAGUS

Steps:

• Preheat your grill to High (about 400 degrees F)
• Trim the woody, tough ends off of the asparagus and lay them out in a single row on a baking sheet or cutting board.
• Drizzle with the olive oil, season with the salt and pepper, and sprinkle with the lemon zest, juice, and garlic. Roll around gently on the pan to ensure the asparagus are all evenly covered.
• Place the asparagus directly on the grill and roast the asparagus for 8-10 minutes, or until the ends have just started to brown and the shoots are still crisp tender. Serve warm or chilled.

GRILLED ASPARAGUS WITH LEMON AND OLIVE OIL

Steps:

• Preheat the grill to medium.
• In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
• Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.

GRILLED BALSAMIC ASPARAGUS

Steps:

• Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
• Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
• Preheat grill on high heat.
• Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
• Grill 5 minutes on each side or until asparagus is done.

GRILLED FLATBREAD WITH ASPARAGUS PESTO AND FONTINA

Steps:

• Heat grill to high
• Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano.
• Place pizza shell on the grill. Grill until slightly crisp, about 1 minute. Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil. Slice each flatbread into bite-sized pieces.

ASPARAGUS ALLA FONTINA

Steps:

• Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.
• Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.
• Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.