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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Asparagus and Endive

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Grilled Asparagus and Endive Empty Grilled Asparagus and Endive

    Post by Lobo Sat 23 Jan 2016, 9:45 pm

    Grilled Asparagus and Endive Img89l
    Grilled Asparagus and Endive
    Grilled Asparagus and Endive Translucent
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    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.






    • 112

    Ingredients:


    • 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

    Grilled Asparagus and Endive Wine-pairing-icon-white

    Wine Pairing

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

    Directions:

    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

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