Best Grilled Garlic Asparagus Recipes

LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD

Steps:

• Heat grill or grill pan to medium-high.
• Fill a small skillet with about 1-inch water and bring to a boil.
• Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
• Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
• Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.
• Bring a medium saucepan of water to a boil.
• Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.
• Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.
• Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.
• Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.

LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD

Steps:

• Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve. Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear. Bring a medium saucepan of water to a boil. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning. Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot. Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.

GRILLED ASPARAGUS W/GARLIC!!!!

Steps:

• Cut off about 2 inches off on the big ends, place them in a casserole dish drizzle them with the oil then add the rest and move the mixture all over the asparagus- Make sure they are thoroughly coated.
• Place on already pre-heated grill- preferably medium heat. They only cook for 5-6 min on each side (Only need to role them once while grillng).
• And serve immediately, so cook them last or while you cook your steaks. ( to me they are great even if they get cold).

GRILLED ASPARAGUS WITH LEMON AND GARLIC

Steps:

• Break off woody ends of asparagus.
• In a small bowl, combine olive oil, garlic, lemon zest and paprika and mix together well with a fork.
• Lay the asparagus side by side and pierce with skewers to form a raft.
• If you use bamboo skewers, don't forget to soak them for 30 minutes before using, so they don't catch fire.
• Place asparagus rafts on the grill and brush with the olive oil mixture.
• Cook to your desired tenderness (it takes almost no time at all), and season with salt and pepper.

ASPARAGUS GRILLED WITH GARLIC, ROSEMARY, AND LEMON

Steps:

• Place all marinade ingredients (lemon halves & squeezed juice) in zip lock bag.
• Shake to mix then add asparagus spears and marinade 1-6 hours.
• Grill for 10 minutes turning until browned.

GRILLED GARLIC ASPARAGUS AND SALMON

Steps:

• Place oil and crushed, peeled garlic in a small sauce pan. Heat over medium heat until garlic just starts to brown. Remove from heat and let cool. Discard garlic.
• Brush small amount of oil on asparagus and set aside.
• Spoon a small amount of oil onto salmon and spread it around with your hand or brush. You want to have it on both sides so that it doesn't stick to the grill. DO NOT PUT THE BRUSH IN AND OUT OF THE OIL.
• Place salmon on preheated grill. Cook on medium high heat for 4-5 minutes. Just before turning salmon place asparagus on grill. Turn salmon and cook another 4-5 minutes or until the fish reaches 145°F internally.
• Place pasta on plates. Drizzle remaining oil on pasta. Place asparagus and fish on top of pasta. Top with cheese.

GRILLED ASPARAGUS WITH ROASTED GARLIC TOAST AND BALSAMIC VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• Preheat grill for medium-high heat.
• 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.

GRILLED ASPARAGUS WITH GARLIC AND LEMON

Steps:

• Prepare asparagus by trimming the tough bottom portion from the stalks, and then rinsing in cold water to clean. Blanch the asparagus stalks, by placing a few at a time, in boiling salted water for two minutes. Remove and immediatly immerse asparagus in an ice bath to stop the cooking process. After cooling, place on paper towels to dry completly. Place asparagus on top of a piece of foil, that is large enough to loosely wrap all of the asparagus. Drizzel the oil and lemon juice over the top of the asparagus, and thoroughly mix in the minced garlic and shallots. Wrap the asparagus completly in the foil completely sealing the package. Prepare the grill to medium high heat. Place the sealed packet of asparagus directly on top of coals, or gas burner for 3 minutes. (You should hear the sizzling from within the packet almost immediatley). Carefully turn the packet over and cook for another 3 minutes. Place the packet in an indirect cooking position on the grill, and carefully open the packet (which may have to be done with a knife). Close the grill cover and continue to cook for an additional 5 to 10 minutes or until the asparagus is al dente'. Remove asparagus from foil packet to serving dish and season with the gourmet salt and fresh ground pepper to taste. Garnish with lemon slices, toasted almonds and serve.

STUFFED CATFISH TOPPED WITH GARLIC BUTTER AND GRILLED ASPARAGUS SPEARS AND SWEET POTATOES

Steps:

• In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.
• Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
• Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.

GRILLED GARLIC ASPARAGUS

Steps:

• 1. Wash asparagus and cut off a little of the bottom end to discard. Pat dry.
• 2. In a plastic container that has a tight lid to it (or a clean, dry plastic water bottle with cap), combine the olive oil, salt, garlic and pepper. Cover and shake until combined.
• 3. Before olive oil mixture settles, quickly pour over the asparagus. Turn asparagus to make sure it is all coated in the oil. You may not have to use all the olive oil; don't drown the asparagus in it. Just enough to coat. Too much soaking and the dripping asparagus oil will cause flames on your gas grill to shoot up and burn the asparagus.
• 4. (If you don't use the olive oil, save it to the side and use it as part of a dressing for a salad, or topping for making garlic bread...)
• 5. Wait about 5 minutes, then take asparagus out of the olive oil and onto a paper towel-lined plate to soak up excess. Using tongs, arrange asparagus on grill across grates (so it doesn't fall through).
• 6. Close grill and let asparagus cook for 5 minutes, turning them once about halfway through.

GRILLED SHRIMP WITH DILLED ASPARAGUS AND GARLIC MAYONNAISE

Steps:

• Blend first 7 ingredients in processor. Gradually add 2 cups oil through feed tube and blend until thick and smooth. Transfer mayonnaise to bowl. Blanch asparagus in large pot of boiling salted water until just tender about 3 minutes drain. Refresh under cold water and drain again. Prepare barbecue high heat. Thread shrimp on skewers. Brush generously with oil. Cook shrimp until just pink about 2 minutes per side. Arrange lemon leaves on platter. Place mayonnaise in center of platter and sprinkle chives over. Toss asparagus with 2 tablespoons lemon juice and dill. Remove shrimp from skewers. Arrange shrimp and asparagus around mayonnaise and serve.

GRILLED ASPARAGUS W/ LEMON AND GARLIC

Steps:

• 1. Bend an asparagus stalk til it breaks and then line it up with the bunch and cut all to size. This get rid of the tough end.
• 2. Mince the garlic and sprinkle over the asparagus, add lemon juice oil and salt and pepper.
• 3. Place on the grill and cook. Keep an eye on them you don't want them to burn, move them around on the grill.
• 4. Remove from heat and enjoy. So good!

GRILLED BALSAMIC GARLIC ASPARAGUS RAFT

Steps:

• Preheat grill to medium-high heat.
• Skewer asparagus spears onto kabob sticks and place in a glass dish.
• Mix vinegar, oil, garlic, salt and pepper.
• Drizzle mixture over asparagus and marinate for about 30 minutes before grilling.
• Grill 4-6 minutes on each side until nice grill marks appear.
• Serve hot or room temperature.

YUMMY GRILLED GARLIC ASPARAGUS

Steps:

• 1. In a baggie place asparagus, some olive oil and much garlic as you want. Marinate that as long as you want getting all the vegie nice and coated.
• 2. When your ready to grill it up, place asparagus, butter and more garlic if you like in tinfoil. Close it up and throw it on the grill.
• 3. We cook ours for 10 to 15 min. depends on your grill and how you like them.

GRILLED ASPARAGUS WITH LEMON AND GARLIC

Steps:

• marinate the asparagus and other ingredients for at least 2-3 hours, put on grill for about 15 minutes when it's crisp tender

GRILLED ASPARAGUS WITH ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat grill to medium high 350-400F. Fold the edges of a sheet of heavy duty foil to form a pan. Snap tough ends off asparagus, place spears in foil pan. In a small bowl combine dressing, garlic and honey. drizzle over asparagus. Place foil pan with asparagus on grill. Grill covered for 6-8 min., or until asparagus is crisp-tender, turning occasionally.

GRILLED ASPARAGUS COVERED WITH RIB EYE ROLLS AND GINGER-GARLIC SOY SAUCE

Steps:

• Sauce Heat oil in small sauce pan (medium low heat) with ginger and garlic for about 5 minutes and turn off the heat. Mix with soy sauce and sesame seeds. Set aside. Asparagus with rib eye Heat grill to 400 °F Rinse and dry the asparagus. Season rib eye slices with kosher salt and pepper. Cut the rib eye slices to 1 inch strips. Roll the rib eye strips on the asparagus. Place the asparagus on grill for about 2 minutes, then turn over for another 2 minutes. Once the asparagus and meat are cooked, place on a plate and cover with sauce.

GRILLED CHICKEN W/ LEMON & GARLIC GRILLED ASPARAGUS WITH SHALLOTS & PARSLEY

Steps:

• Grilled chicken 1. Wash chicken in hot water. Dry, cut out the back bone. Split the chicken in half. Cut lemon in half. Coat with olive oil. Season with salt and pepper. Place in a saute pan a with the lemon. Place in a 450 oven for 22 minutes, skin side up. When cooked, remove to a platter and cover, let rest for 10 minutes. Put pan on stove, add garlic, squeeze the lemon juice into pan, add butter and make a gravy. 2. Cut chicken into 12 pieces. Place on the platter and spoon gravy on top. Serve with asparagus. Grilled asparagus 1. Wash asparagus. Don't trim! 2. In a pot of boiling, salted water, cook asparagus for 30 seconds, remove and let cool. 3. Make vinaigrette: peel and mince shallot, mix with a tablespoon olive oil and vinegar, salt & pepper. Over a grill, coat asparagus with 1 teaspoon olive oil and salt and pepper. grill until golden brown. Put on the chicken platter and coat with shallot vinaigrette.