Best Grilled Asparagus With Sun Dried Tomato Vinaigrette Recipes

ASPARAGUS AND SUN-DRIED TOMATO SALAD

Steps:

• Preheat grill on medium-high heat.
• Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
• Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
• Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

GRILLED ASPARAGUS MEDLEY

Steps:

• In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat. , Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.

PENNE WITH SUN-DRIED TOMATOES AND ASPARAGUS

Steps:

• Cook Pasta as directed, drain, set aside.
• In large skillet, heat olive oil.
• Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
• Add white wine and simmer for about one minute.
• Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
• Simmer for about 5 minutes or until vegetables are heated.
• Toss cream mixture with pasta and Grated cheese.

FETTUCCINE WITH ASPARAGUS AND SUN-DRIED TOMATOES

Steps:

• Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
• Meanwhile, heat the oil in a large saucepan. Add the garlic and sauté over low heat until golden. Add the diced and dried tomatoes, dried basil, and red pepper flakes. Bring to a simmer, then add the asparagus and simmer over medium-low heat, covered, until the asparagus is tender-crisp, about 8 minutes.
• Combine the pasta, asparagus, and sauce in a large serving bowl and toss well. Season to taste with salt and pepper. Serve at once, passing around the Parmesan to anyone who wishes to top their pasta with it.
• To complete the meal: Make a simple salad with a vinaigrette. Serve with a good store-bought foccacia bread.

ROASTED ASPARGUS WITH SCALLIONS AND SUN-DRIED TOMATOES

Steps:

• Heat oven to 450 degrees.
• In a large bowl, combine the asparagus, scallions, and the oil from the sun-dried tomatoes. Toss to coat well. (Time willing, I try to combine the ingredients at least an hour in advance to allow the mixture to marinate.).
• Transfer the asparagus to a baking sheet and arrange in single layer.
• Season with salt and pepper.
• Roast 7 minutes. Stir the mixture and roast until tender and slightly browned, approximately 5 minutes longer.
• Stir in the chopped sun-dried tomatoes.
• Serve immediately or at room temperature.

GRILLED ASPARAGUS AND TOMATO SALAD WITH FETA

Steps:

• Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
• In a small bowl whisk together the mustard, vinegar, salt and pepper. Slowly add in the oil, whisking constantly until it is emulsified.
• Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
• Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. (I lightly salt the asparagus at this point.) In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.
• Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.
• Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

ASPARAGUS WITH TOMATO VINAIGRETTE

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 5 minutes. Drain. Refresh under cold running water and drain thoroughly. Arrange asparagus on large platter. Cover and refrigerate until cold.
• Whisk oil and vinegar to blend in small bowl. Add tomato, bell pepper, green onion and parsley. Season with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Spoon half of vinaigrette over asparagus. Garnish with egg. Pass remaining dressing separately.

GRILLED VEGETABLES WITH SUN DRIED TOMATO VINAIGRETTE

Steps:

• Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.

GRILLED ASPARAGUS BRUSCHETTA

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Toss the trimmed asparagus with the olive oil and some salt and pepper. Grill until lightly charred on each side, but still robust and crunchy, about 5 minutes. When cool enough to handle, cut the asparagus into very thin slices on the bias (diagonal), and set aside.
• Brush both sides of the bread slices with olive oil. Grill the bread on both sides until toasted with nice grill marks. Remove from the grill and immediately rub the slices of bread on one side with the peeled garlic cloves.
• In a medium bowl, mix together the goat cheese, tomatoes and red pepper until well combined. Spread the goat cheese mixture on the grilled bread in an even layer. Divide the asparagus among each slice of bread, layering it on top of the cheese mixture. Cut each slice in half, and serve the bruschetta immediately.

GRILLED ASPARAGUS W/ BALSAMIC VINAIGRETTE

Steps:

• add vinegars, shallot, and garlic to a non-reactive bowl.
• while whisking, slowly drizzle in olive oil to make an emulsion.
• add salt and pepper.
• let sit for 1/2 hour to allow flavors to meld.
• add asparagus and lightly toss to coat evenly.
• let sit for a few minutes.
• place on medium-high preheated grill and let cook for 8-10 minutes.
• right before you remove from grill squeeze lemon over the asparagus and then serve.

GRILLED PIZZAS WITH ASPARAGUS AND SUN-DRIED TOMATOES

Steps:

• Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
• Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
• Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
• Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.

GRILLED ASPARAGUS WITH SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
• Drizzle with olive oil; shake pan back and forth to coat asparagus.
• Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).
• Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.