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Grilled Asparagus Salad with Spicy Herbed Pesto

Grilled Asparagus Salad with Spicy Herbed Pesto

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For the spicy herbed pesto:

  • 1 cup chopped tomatillo
  • ½ cup Italian parsley sprigs
  • ½ cup basil leaves
  • ½ cup cilantro sprigs
  • 5 medium garlic cloves
  • ¼ cup cold water
  • 1 tablespoon original Tabasco® brand pepper sauce
  • 1 tablespoon fresh squeezed lime juice
  • 2 teaspoons ground cumin
  • ½ cup grated Parmesan cheese
  • ½ cup toasted pecans
  • Salt

For the grilled asparagus salad:

  • 3 bunches medium-size asparagus
  • ½ cup small basil leaves
  • ½ cup fresh Italian parsley
  • ½ cup fresh cilantro
  • ½ cup chopped toasted pecans
  • ½ cup shaved Parmesan cheese
  • Salt, to taste


For the spicy herbed pesto:

Combine tomatillo, parsley, basil, cilantro, garlic, water, Tabasco sauce, lime juice, and cumin in blender. Blend until mixed. Add Parmesan cheese and pecans; blend until smooth. Remove to bowl; season with salt to taste. Cover and set aside.

For the grilled asparagus salad:

Preheat grill or broiler. Rinse and trim asparagus. Place in large shallow bowl; carefully toss with 1 cup of the pesto; mix well. Season to taste with salt.

Grill or broil asparagus one half at a time until lightly charred, turning frequently. Repeat with remaining asparagus.

Combine basil, parsley and cilantro in medium bowl; toss with ½ cup of the pesto.

To serve, place 6 asparagus on individual plate; top with tossed herbs. Sprinkle with pecans and Parmesan. Spoon small dollops of the pesto on the plate.

Shaved Asparagus Salad

Everything tastes better when it’s beautiful! Use Ontario asparagus to create this gorgeous shaved asparagus salad!

  • ¾ lb (375 g) thick Ontario Asparagus, trimmed
  • 3 cups (750 mL) baby arugula
  • 1/3 cup (80 mL) toasted pine nuts
  • 2 ozs (60 g) shredded aged Gouda cheese (about 1 cup/250 mL)
  • Dressing
  • 2 tbsp (30 mL) rice vinegar
  • 1½ tbsp (22.5 mL) lemon juice
  • ¼ cup (50 mL) olive oil
  • 1 small shallot, finely chopped
  • 2 tsp (10 mL) liquid honey
  • Salt and freshly ground pepper, to taste
  1. In small bowl, combine dressing ingredients set aside.
  2. Remove the tips of the asparagus and place in a large bowl. Working with 1 asparagus spear at a time, use a vegetable peeper to shave spears into long, thin shavings, discarding the outer layers. (Spears are easier to handle if laid on a flat surface). Add shavings to a large bowl and toss with half dressing. Let sit for 10 to 15 minutes to soften asparagus slightly.
  3. To serve, add arugula, pine nuts and cheese and toss with a bit more dressing. Serve immediately, with additional freshly ground pepper, if desired.

Nutrients per serving (1/4 recipe): 284 calories, 26 g total fat, 276 mg sodium, 10 g carbohydrates, 2 g fibre, 8 g protein. Excellent source of folate. Good source of magnesium, iron and zinc.

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1. Asparagus Frittata With Burrata and Herb Pesto

This frittata from David Tanis is less fussy than most, and particularly fresh, leaning on vegetables for substance. On top, a quick blend of olive oil and herbs form an instant pesto, and a dollop of burrata takes this weeknight dish from practical to fanciful.

How Do You Grill veggies on a charcoal grill?

First off, prepare your veggies by rinsing and drying them. Next, trim the asparagus and remove any leafy parts off the broccolini. Remove the husk from the corn, give it a good rinse and peel and slice the red onion in half. Slice the red pepper in quarters or halves as well as the lime.

Place all the prepared veggies on a baking tray and drizzle with good quality olive oil and season with salt and black pepper. Give it a good toss about to get covered in oil on all sides.

Next, once your fire is ready and hot, arrange the vegetables on the griddle. Allow the veggies to grill slowly by turning it after a few minutes. The veggies will soften slightly, however it is ready once you have achieved that nice deep charr on all sides.

Finally remove the veggies from the grill, and place it back into the tray. Chop the grilled veggies into desirable bites, and mix it all together in a salad bowl.

Use the juice from the lime and add two tablespoons of soy sauce for the dressing.

Quickly add about 2 tablespoons each of sunflower seeds and pumpkin seeds into a non stick pan and toast lightly with 1 tablespoon of coconut oil and 1 tablespoon peri peri spice. Dress the salad with the dressing and top with the seeds.

For more crunch you can also add croutons or chopped nuts. There&rsquos loads of dressing inspiration out there, from a lemon and herb vinaigrette to a deep and flavorful balsamic glaze. And of course, you can add a creamy element like blue cheese, parmesan shavings, feta or a dollop of creme fraiche. Yes please!

Spring green salad with almond pesto and grilled chicken

For two people as a main dish takes about 30-40 minutes with preparation and cooking time. Great for during the week after a busy day at the office!

2 organic chicken breasts

1 packet organic watercress

2 teaspoons toasted almond flakes

Approx 4 tablespoons almond pesto click here for the recipe

Wash and cut the chicken in half length ways – this halves the cooking time and still keeps the breast juicy when cooked. Marinate the chicken with a good gulg of olive oil, a sprinkle of oregano, juice of 1 lemon, salt and pepper to season. Set aside.

Put the watercress in a salad bowl and add thinly sliced radishes and approximately 4 tablespoons of the pesto – depending on how much you want it dressed.

Wash and trim the ends of the asparagus, heat a griddle pan on medium to high heat and add a knob of butter. Cook the asparagus till charred, once ready cut into bite size pieces and add to the salad.

Cut the courgette into thin ribbons with a potato peeler or a thin knife and in the same griddle pan add the ribbons and cook till charred. Once ready add to the salad.

Now cook the chicken, add the sliced chicken breast to the griddle pan on high heat with some olive oil and cook on each side until brown with a grilled effect. It will take around 10 minutes to cook through but check the thickest part of the breast by cutting through. Once all is cooked slice the breast into slices and add to the salad. Top the salad with the toasted flaked almonds and crumble the feta. Mix it all up and it’s ready to serve! Taste best warm!

Tip: to make it more filling you can add cous cous or steamed baby potatoes

Balsamic-Marinated Steaks with Herb Butter and Grilled Asparagus

1. Prepare Steak: In medium bowl, whisk together oil, vinegar, brown sugar and steak seasoning. Place 2 steaks in each of 2 large zip-top plastic bags pour half the marinade into each bag. Seal bags, pressing out extra air refrigerate at least 1 hour or up to 4 hours.

2. Meanwhile, prepare Herb Butter: In medium bowl, stir all ingredients until well combined.

3. Prepare Asparagus: In large bowl, toss asparagus with oil, salt and pepper.

4. Prepare grill for direct grilling over medium-high heat. Remove steaks from marinade discard marinade. Place steaks and asparagus on hot grill rack cover and cook steaks 6 to 8 minutes or until grill marks appear and internal temperature reaches 135°, turning once halfway through cooking cook asparagus 6 minutes or until tender-crisp, turning frequently. Transfer steaks to cutting board let stand 10 minutes. Internal temperature will rise to 145° upon standing for medium-rare.

5. To serve, slice steak across the grain top each steak with 1 tablespoon Herb Butter.

Approximate nutritional values per serving:
612 Calories, 44g Fat (14g Saturated), 137mg Cholesterol,
441mg Sodium, 10g Carbohydrates, 2g Fiber, 37g Protein

Trim ends of asparagus as desired and place into a large bowl. Drizzle with olive oil, salt and pepper.

Brush the surface of a cast iron grill pan with oil and place over high heat until very hot. Add as many stalks of asparagus as will fit without touching. Let cook without moving for about 1 minute. Turn stalks over and cook the other side another minute. As asparagus becomes tender, remove to a platter. Repeat with remaining asparagus. Keep in mind that if the stalks are thick, they’ll require more cooking time.

Before serving, drizzle the asparagus with a bit more olive oil, and grate the zest of the lemon with a microplane over the top.

45 Summer Salad Recipes Packed With the Season’s Best Ingredients

What do corn, tomatoes, peaches, berries, cucumbers, watermelon, and grilled meats all have in common? They’re all superstar ingredients in the best summer salad recipes.

Let’s get one thing straight: Salads don’t have to be boring or bland—in fact, when you load them with fresh summer fruits, veggies, and herbs, they quickly transform into crave-worthy, flavor-packed side dishes and meals. Summer salads can also be quite hearty, and they don’t need to always include greens. In fact, some of the most delicious and satisfying summer salad recipes have a completely different base, like pasta or quinoa. Some don’t have a base at all and simply feature a mash-up of fresh fruits, veggies, sometimes meats, and light, refreshing dressings. Mix ’em all together, and you’ve got yourself a flavor bomb in a bowl.

The bottom line is that there’s really no wrong way to enjoy a salad this summer. When you’ve got so much in-season produce (and perhaps a grill) at your disposal, you can make great salads all season long and never get bored of them. Need a good place to start? Try some of the great summer salad recipes below.

20 Sides Perfect for Grilled Chicken

Tossing some chicken on the grill is an easy dinner solution just about any night of the week — especially throughout the warmer months. But once you’ve got that covered, how do you round things out in order to call it dinner? It doesn’t matter whether you go for simple marinated chicken breasts, meaty thighs, wings, or even the whole bird, the beauty of getting grilled chicken on the table for dinner is that it makes a great friend to almost any and all side dishes.

A simple side or two should do the job and satisfy all the eaters around your table. We gathered some of our most favorite sides for grilled chicken, all of which are no sweat to prepare. Since the grill is already fired up, why not take full advantage by grilling up some veggies, like garlicky mushroom skewers, sweet potatoes, or carrots? Or, grill up some broccoli for a fun salad! Otherwise, crunchy slaws or pasta salad are always a win. And if you still can’t decide, remember that you can never go wrong with a simple, refreshing cucumber salad. From flavor-packed salads to crisp and caramelized grilled vegetables, here are 20 easy summer sides that turn grilled chicken into a meal.

Charred Asparagus

Grilled Asparagus is such a simple dish that can be enjoyed as a salad or side dish. The asparagus develops a wonderful smoky flavour when cooked and is tossed in a lemon, shallot and herb sauce. This recipe is Vegan, Whole30, Keto and Paleo.

Personally I believe that almost all vegetables taste better when grilled, and asparagus are no exception. I absolutely love asparagus and think that there is no better way to prepare them then on the barbecue, if you have never tried making them this way, now is your chance! These grilled asparagus are tossed in a simple dressing made with vinegar, mustard, shallots and herbs that really lightens up the dish and packs each bite with lots of flavour.

What you need to make this Grilled Asparagus and easy substitutions:

  • Asparagus: the most important ingredient. Look for asparagus spears that are medium in size. Fatter asparagus can be quite woody and tough when grilled while spears that are too skinny can be harder to cook on a barbecue grill. Don’t forget to cut off the white ends of the spears as this can be quite tough.
  • White Wine Vinegar: I recommend using white wine vinegar in the dressing, but other suitable substitutes include apple cider vinegar, champagne vinegar, sherry vinegar or rice vinegar.
  • Dijon Mustard: dijon mustard adds a nice tang and bit of spice to the dressing. Feel free to substitute the mustard for grainy mustard or 1/2 teaspoon mustard powder
  • Shallots: I love the subtle flavour of shallots in this dressing, but red onion which has been grated on a box grater can also be used.
  • Chives: fresh chives are a wonderful garlicky addition to the dressing and also work as a pretty garnish. The closest substitution would be chopped scallions which have a similar flavour.

Why you are going to love these Charred Asparagus:

  • The flavour of asparagus completely changes when it is grilled (and is sooo much tastier than when it is steamed or poached). The spears develop a wonderful smokiness and become slightly charred on the ends.
  • This dish takes less than 15 minutes to prepare, so easy!
  • The grilled asparagus can be served either warm or cold, and as a salad or side dish. It’s a great recipe to make for a barbecue because everything can be prepared a few hours in advance.
  • Don’t have a barbecue? Don’t worry! You can grill the asparagus on a sandwich/panini press or a grill pan on the stove
  • The dressing is simple but really enhances the flavour of the asparagus and adds a nice freshness to the dish

Here are a few other grilled veggie recipes that you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!