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. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Grilled Asparagus and Endive


Posts : 26719
Thanked : 1356
Join date : 2013-01-12

Grilled Asparagus and Endive

Post by Lobo on Sat 23 Jan 2016, 9:45 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.

  • 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

    Current date/time is Fri 17 Nov 2017, 10:32 pm