2007-12-30 10:29:30 · 14 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
The asparagus should only be on there for just a little bit. I would marinate them in some Italian salad dressing with a pinch of sugar.
Very nice low-carb side to the steaks, make sure you have plenty ... you will regret it if you don't.
2007-12-30 10:39:32 · answer #1 · answered by djhartmannn 4 · 0⤊ 0⤋
Blanch the asparagus in boiling water for 30 seconds, then shock with an icy-water bath. This turns the asparagus a very appetising dark green. Brush with olive oil to keep from drying out. When the steaks are about done, add the asparagus to the grill, as close to the steaks are possible to get some of the steak drippings to touch the asparagus. At this point, you are simply reheating the blanched asparagus.
2007-12-30 18:41:24 · answer #2 · answered by sol vanzi 4 · 0⤊ 0⤋
I would drop them in boiling water for about 30 seconds to a minute, just to take away some of the rawness and then brush them with an olive oil, lemon juice mix. and grill them until they are done. I discovered that vegetables that are fibrous don't cook through when on the grill if they aren't blanched first. Same goes for broccoli when stirfrying for chinese or italian cuisine. I also made a persian dish and boiled them first and then sauted them with ground beef and then baked in the oven(covered in foil), a wonderfully flavorful dish(the spice used was nutmeg, salt and pepper) and the green beans were not over done or tough.
I wish you the best of luck and a delicious meal.
2007-12-30 18:36:04 · answer #3 · answered by Diane T 4 · 0⤊ 0⤋
Asparagus spears need very little, rub a little olive oil all over a little salt - not pretend salt - cracked black pepper and that's it. You may like to have a little dish of lemon butter on the side when you serve the meal. It's lovely to dip the asparagus into.
I should mention I do not like thin asparagus spears, I like the fat ones and I peel them.
2007-12-30 18:34:04 · answer #4 · answered by MYRA C 7 · 0⤊ 0⤋
It depends on the asparagus. If it's thick, it'll need longer. Also, how long are you cooking the steaks.
The best solution would be, just to put them aspargus on before the steaks, as they can sit and be covered and stay warm and then you can make sure the steaks are cooked fine. If the aspargus is thin, it'll be about the same time as a medium steak.
2007-12-30 18:32:37 · answer #5 · answered by Elizabeth G 1 · 0⤊ 1⤋
Since asparagus has such a delicate and unique flavor, you want to go simple, as most here suggested: olive oil, salt and pepper.......Grilled Asparagus.........Yum!!! Oh, and a squeeze of lemon juice just before you take them off the grill....Enjoy!!!
Christopher
2007-12-30 18:35:59 · answer #6 · answered by ? 7 · 0⤊ 0⤋
A little olive oil, and some salt- kosher, fresh ground, if you have it- regular ol salt if you don't.
That's all.
They'll be yummmy.
If you really like lemon, you could also squirt a little lemon juice on them. I personally would prefer just the salt.
2007-12-30 18:31:52 · answer #7 · answered by Anonymous · 0⤊ 0⤋
olive oil salt pepper and take maybe one thing that you are putting on the stake like a rub or something to put on the asparagus that way you can tie the tastes together.
2007-12-30 18:33:29 · answer #8 · answered by Katie 4 · 0⤊ 0⤋
Just olive oil, salt and pepper. Put soem grill marks on them and they shoudl be good. roo roo GPM
2007-12-30 18:31:56 · answer #9 · answered by alex l 2 · 0⤊ 0⤋
brush them lightly with olive oil and a sprinkle of garlic salt. Be very delicate seasoning them.
2007-12-30 18:32:41 · answer #10 · answered by Nana Lamb 7 · 0⤊ 0⤋