Best Marinated Grilled Asparagus Recipes

GRILLED MARINATED ASPARAGUS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour., Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.

MARINATED GRILLED ASPARAGUS

Steps:

• Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish.
• Add remaining ingredients.
• Marinate at least 1 hour, turning frequently.
• Place skewers (make sure you soak them in water) through the middle of the asparagus spears, or place spears in a greased grill basket.
• Grill over hot coals until tender but still crunchy.
• Garnish with diced red bell peppers and lemon slices, if desired.

GRILLED MARINATED LEG OF LAMB WITH ASPARAGUS AND MINT CHIMICHURRI

Steps:

• 1. Stir together the 7 minced garlic cloves, 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a large bowl. Rub the marinade all over the lamb in a bowl, then truss tightly and marinate at least 3 hours in the refrigerator. 2. Preheat a grill for direct and indirect cooking over a medium-heat fire. Grill the lamb over direct heat until nicely charred, about 8 minutes per side, turning often. Then move to indirect heat, cover, and cook until the internal temperature reaches 125 degrees F for medium-rare, about 50 minutes, turning occasionally. Transfer the lamb to a cutting board and let rest 15 minutes.
• 3. Toss the asparagus with the 2 tablespoons olive oil, salt, and pepper. Grill the asparagus until tender, 6 to 8 minutes.
• 4. Pulse the remaining 2 whole garlic cloves in a food processor with the parsley, mint, the remaining 1/2 cup oil, the remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve the lamb, sliced, with the asparagus and chimichurri sauce.

GRILLED ASPARAGUS WITH MARINATED ROASTED RED PEPPERS, FETA AND KALAMATA OLIVES RECIPE

Steps:

• Mix everything well.
• Mix marinade into the roasted red pepper, feta, kalamata olives and red onions and optionally marinade for 20 minutes to over night or even longer.
• Toss the asparagus in the oil, salt and pepper and grill over medium-high heat until tender and slightly charred.
• Serve topped with the marinated roasted red pepper, feta and kalamata olives and enjoy!

GRILLED ASPARAGUS MARINATED IN TRUFFLE

Steps:

• Clean asparagus and trim ends, approximately two inches off the bottoms. Place asparagus in small baking dish and cover with truffle oil. Season with sea salt and ground pepper to taste. Marinate for at least one hour (can be made up to 8 hours in advance). Heat grill on medium to high heat. Place asparagus and cook for approximately ten minutes. Turn asparagus every few minutes to create even cooking. Remove from grill and lightly sprinkle with lemon zest. Can be served immediatly or chilled to serve in a salad or other dish.

MARINATED CHICKEN OVER FARRO AND GRILLED ASPARAGUS

Steps:

• in a small mixing bowl add the zest of a whole lemon and 2 cloves minced garlic. Add 2tbs oil. Add plenty of salt, pepper and dried herbs. Mix well. Marinate the Chicken: In a small sealable plastic bag combine whole chicken breast with 1/3 of the marinade. Add the simple syrup and mix the bag to coat evenly. Seal bag and let it rest in the fridge for 1 hour At this point, you'll want to add the juice of 1 whole lemon to the marinade. Marinate the Asparagus: In a tupperware container add the asparagus and half the remaining marinade Seal Tupperware and let it rest for 1 hour For the Farro (30-45 min to prep and cook): In a small mixing bowl combine the bellas and chard, coat with the remaining marinade. In a medium saucepan bring the broth to boil Add herbs or spices to taste. While the broth is heating up, Lightly oil a large pan and place on medium heat. Add Onion and saute for 5 minutes until they begin to soften. In a Grill-Pan grill the asparagus till tender and plate (in an attempt to keep warm this can be done toward the end) When the broth has started to boil, add the farro and cook on medium heat till the broth has evaporated. While the farro cooks, turn up the heat on the onions. Add the contents of the mushroom bowl and stir the pan well. Saute on medium high for 5 minutes till caramelized and well browned. When the broth has evaporated Farro should be tender but not too soggy. Add the cooked farro to the mushroom-onion pan. Add some oil and saute the faro till it has slightly browned. Preheat the oven to 450 Lightly oil that grill pan and get it real hot. Sear the chicken for 5 minutes per side. pop it in the oven (make sure your pan is ovenproof) bake for 10 minutes (or until chicken is fully cooked) plate it with some daaaank garlic bread on the side. you might want a balsamic reduction to dip it in...