Grilled Lemon-Garlic Asparagus

I have an addiction to Chef’s Catalog. Fortunately for my bank account, my daily visits to the site generally result in nothing more than drooling all over my keyboard with the occasional skip in my heartbeat when I find a particularly beautiful Le Creuset piece (none of which I own).

Last week, however, I could not resist that beauty you see above. Ladies (and gents? are you out there?), I treated myself to one of the greatest culinary purchases an apartment-renter can make: a cast iron double-sided grill pan.

Oh, baby!

I was worried that my attempt to capture the charred flavor and crispy edges of true grilling would be for naught but this grill pan is simply amazing.

Look! True grill marks! Bright green, garlic-smothered stalks of asparagus that were crispy on the outside and slightly softer within. I only had a minute to toss these in the marinade before throwing them on the grill (pan) but I am sure that marinating these for longer would make for a simply divine veggie dish. This asparagus truly tasted as though it had been grilled, as did the peppers and onions my roommate tossed on later in the evening.

I have a feeling this is the start of a beauuuttiful relationship.

Grilled Lemon-Garlic Asparagus

adjust marinade measurements based on asparagus amount

Ingredients:

• ~ half a bunch of asparagus
• 1 teaspoon olive oil
• juice of 1/2 lemon
• 1 clove garlic, crushed

Method:

• Wash the asparagus well and trim off the thick, woody stems. Toss with the olive oil, lemon, and crushed garlic until well-coated (I did this in a large plastic bag). If you have the time, allow to marinate in the refrigerator and let those flavors really seep into the veggies.
• Heat the grill pan over medium high flame and spread a very thin coating of oil over the top (just spread with a paper towel or brush).
• Grill the asparagus for about 5 minutes before rotating. Make sure you evenly grill the asparagus all the way around so that those grill marks really shine through.

I had these alongside a homemade pepper and onion pizza (which was also delish) but they would make a great side dish for nearly any meal. Asparagus just has a way of holding its own next to just about anything.

 

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A Perfect Marriage

Food marriage, that is.

I have not one but TWO recipes for you! The sudden blue skies must be going to my head a bit.

Last night’s dins was effortless and exactly the way I wanted to end my sunny afternoon of playing outside with my camera.

Is that pretty or what? The quinoa and grapefruit salad was light and refreshing but definitely only for grapefruit lovers! If you aren’t so into the bitterly sour flavor, you may be able to omit the grapefruit zest or use a sweeter variety. I had no idea that ginger and grapefruit would be such a perfect match but it was such a unique flavor combination – bitter in the best way possible with a hint of spice and sweetness.

I also had balsamic roasted asparagus (the vegetable that just screams spring) with smoke salmon. You know how I feel about roasted veggies so I’m pretty sure I don’t even need to say it but…I was in heaven. The salmon and asparagus married beautifully but you could eat the veggies all on their own or with any other meal you like!

Quinoa and Grapefruit Salad

serves 2

Ingredients:

• 1 red grapefruit, peeled and cut into bite-size segments
• 1 cup quinoa, cooked and cooled (I used a mix of red and white)
• 1 teaspoon of olive oil
• 1 tablespoon freshly grated ginger
• 1 tablespoon grapefruit zest

Method:

• To prepare the quinoa, combine the quinoa with 2 cups of water in a small pan and cook for about 20 minutes, or until all of the water has been absorbed. (If these are poor instructions, please don’t attack! I used my rice cooker…) When finished, place in a bowl in the refrigerator to cool quickly.
• Meanwhile, “skin” the grapefruit (be sure to save some rind for the zest!) and clean up the segments of all of the nasty, bitter white bits. Slice into bite-size segments.

• Grate your ginger and grapefruit zest and combine with the olive oil in a small saute pan. Warm over a medium flame for about 2 minutes and then remove from the heat.
• When the quinoa is cooled, toss together with the grapefruit and grapefruit ginger dressing.

Balsamic Roasted Asparagus (with Smoked Salmon)

I made enough for 2 but just roast as many spears as you want!

Ingredients:

• asparagus, washed and trimmed of the thick, woody ends
• olive oil
• balsamic vinegar
• kosher salt

Method:

• Preheat the oven to 400*.
• Clean and trim the asparagus.

• Place the asparagus on a large baking sheet and drizzle with the oil and vinegar and sprinkle with a bit of salt. Toss to coat evenly.
• Roast for about 10 minutes or until the asparagus is easily pierced with a fork.
• If using salmon, wrap a small length of fish around the center of each spear.

To quote Ina Garten, how easy is that?