Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Grilled Asparagus and Endive



Posts : 18078
Thanked : 883
Join date : 2013-01-12

Grilled Asparagus and Endive

Post by Lobo on Sat Jan 23, 2016 10:45 pm

Grilled Asparagus and Endive

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
A member of the chicory family, endive has a crunchy texture and a pleasantly bitter taste that softens with cooking. Here, endive is grilled with asparagus and then tossed with orange zest and juice, which add bright flavor to the dish. Long strips of zest look especially attractive, but finely grated zest is equally delicious.

  • Printer Friendly Version

  • 112


  • 1 lb. slender asparagus spears, ends trimmed
  • 3 small heads Belgian endive, quartered
  • 1 Tbs. extra-virgin olive oil, plus more for drizzling
  • Sea salt and freshly ground pepper, to taste
  • Zest of 1 orange
  • 3 or 4 fresh flat-leaf parsley sprigs
  • 2 Tbs. fresh orange juice

Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.


Prepare a hot fire in a grill. Place a steel grill griddle on the grill, cover the grill and preheat.

In a large bowl, toss together the asparagus, endive and the 1 Tbs. olive oil, and season with salt and pepper. Transfer to the preheated griddle and cook, turning the vegetables occasionally, until browned and crisp-tender, about 5 minutes. Add the orange zest and parsley to the griddle and drizzle the vegetables with the orange juice. Continue cooking, shaking the pan, for 1 minute more.

Transfer the vegetables to a platter and drizzle with olive oil. Serve immediately. Serves 4.

Williams-Sonoma Kitchen

Related Tips

  • All About Asparagus >
  • All About Chicories

    Current date/time is Fri Dec 09, 2016 8:08 pm