Broiled Asparagus -- 3 Ways
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| Mon, 03-31-2008 - 12:30pm |

Simple Broiled Asparagus
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Shopping List 2
pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1
tablespoon olive oil
Table salt and ground black pepper
1. Adjust oven rack to uppermost position (about 4 inches from the heating element) and heat broiler.
2. Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
3.Cool asparagus 5 minutes and arrange on serving dish.
STEP BY STEP: Snapping off the Tough Ends - Asparagus

SNAPPING OFF THE TOUGH ENDS: Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend the stalk until it snaps.

Broiled Asparagus with Soy-Ginger Vinaigrette
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Shopping List Serves 6 to 8
2
pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1
tablespoon olive oil
Table salt and ground black pepper
2
medium scallions , white and green parts, minced
1
inch piece fresh ginger , minced (about 1 tablespoon)
2
small cloves garlic , pressed through garlic press, or minced to puree (about 1 1/2 teaspoons)
3
tablespoons sesame oil
3
tablespoons soy sauce
1/4
cup lime juice from 2 large limes
1
tablespoon honey (use splenda or omit)
1. Adjust oven rack to uppermost position (about 4 inches from the heating element) and heat broiler.
2. Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
3. Whisk scallions, ginger, garlic, sesame oil, soy sauce, lime juice, and honey together in a small bowl. Drizzle over asparagus and serve immediately.
Asparagus with Lemon-Shallot Vinaigrette
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Shopping List Serves 6 to 8
2
pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1
tablespoon olive oil
Table salt and ground black pepper
1
large shallot , minced (about 2 tablespoons)
1
tablespoon lemon juice
1
teaspoon grated lemon zest
1
tablespoon minced fresh thyme leaves
1/4
teaspoon Dijon mustard
1/3
cup extra-virgin olive oil
Table salt and ground black pepper
1. Adjust oven rack to uppermost position and heat broiler.
2. Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
3. Cool asparagus 5 minutes and arrange on serving dish.
4. Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.



Thanks for the recipes, Jamie. I've been roasting a lot of asparagus lately, but I need to try a few new ways of fixing it before the family gets tired of it!!! My current favorite is just throwing a little Montreal seasoning and olive oil on it before roasting. I think I'll try the lemon shallot vinaigrette recipe in the next few days. Have you made this one before???
Rebekah
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I haven't made these recipes before, but I got them from Cooks Illustrated, so they are pretty reliable.
I am in a total asparagus rut; i just roast in olive oil, salt and pepper and drizzle on some reduced balsamic.
I'll let you know, Jamie. I'm planning a trip to the store tomorrow and I'll get the lemon and shallots I need to make this. I don't normally keep those on hand.
Hmmm, drizzling balsamic over the asparagus. Haven't tried that one yet and we love balsamic around here!!!
Rebekah
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Jamie, I made the asparagus with lemon-shallot vinaigrette this evening. It was only ok, at best. I didn't have any fresh thyme, so I used dried. If I were to make it again, I would add more than 1/4 teaspoon of dijon mustard to it. The lemon juice & zest gave it a fresh kick, but the dijon just got lost in the olive oil. I'm not sure it was worth the extra effort.
However, I am going to try the drizzle of balsamic over my asparagus the next time I fix it the regular way (just olive oil spray and Montreal seasoning).
Hope that helps you to decide whether to make this. It was worth the try and DH and I enjoyed it, but probably won't make it again.
I'll be trying the soy-ginger one sometime in the future...will let you know about that one as well!!! Thanks for posting these recipes!!!
Rebekah
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Rebekah, for the balsamic, I usually use a reduced balsamic so it is more syrupy.
I found what I think is a legal reduced balsamic at the store not long ago. I think Gia Russa makes it. If you can get it out of the bottle, it tastes great...LOL!!! Thanks for the tip on the balsamic. I've only reduced it once...and you're right, it is quite a strong smell and takes a while...and a lot of stirring.
Oh, I just took a look at this article. That sounds perfect for the kind of things we want to do on this trip!!! I love historical places and I'm hoping that we can get to a lot of them on this trip. I've shared the article with DH. He is bookmarking all of the places that are of interest.
Thanks so much for sharing that, Jamie!!! It's wonderful to have places recommended to us by someone who's been there already!!!
Rebekah
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