Grilled Asparagus With Roasted Shallots & Cranberry Vinagare |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I've made this for camping and fancy dinner parties. It may have been orginally from Bon Appetit. I make it ahead so it has time combine all the flavors. I entice kids to eat this by letting them use their hands and they always come back for more. Ingredients:
1/3 cup olive oil |
1 lemon, juice of |
3 tablespoons red wine vinegar |
1 lb asparagus |
1/4 cup cranberry juice |
3 tablespoons balsamic vinegar |
10 shallots |
1/2 cup olive oil |
1 tablespoon chives |
1/2 cup dried cranberries |
Directions:
1. Whisk 1/3°C olive oil, the juice of lemon,3 T. red wine vinegar and salt and pepper. Toss 1/2 of this mixture with the asparagus and the other half with the shallots.
2. Roast shallots in a 350 oven for 20 minutes.
3. Grill asparagus on the grill 5-7 minutes.
4. When shallots have cooled mince them up.
5. Meanwhile to prepare the vinegarette combine.
6. the cranberry juice, balsamic vinegar, 1/2 Cup olive oil 1 T. chives or parsley, and chopped shallots.
7. To serve lay out asparagus and top with dressing add dried cranberries across the top. If you make ahead the cranberries will absord the vinegarette and plump up nicely.
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