How to Make Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette - A Step-by-Step Guide

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette is a delicious and healthy dish that is perfect for a light lunch or as a tasty side dish. This recipe combines the bold flavors of grilled asparagus with the rich and savory notes of roasted garlic toast, all finished off with a tangy balsamic vinaigrette. Whether you are looking for a new way to enjoy asparagus or simply want to add some fresh, seasonal flavors to your meal, this recipe is sure to impress.

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Ingredients

  • 1 medium head garlic, unpeeled
  • 5 tablespoons extra virgin olive oil, divided
  • salt and pepper to taste
  • 2 tablespoons minced shallot
  • 1 ½ teaspoons balsamic vinegar
  • ½ teaspoon red wine vinegar
  • 1 ½ pounds thick stemmed asparagus
  • 4 slices sourdough bread

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
  • While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
  • Preheat grill for medium-high heat.
  • Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.
  • Nutrition

    284 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Sodium: 169mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 8g
    • Vitamin C: 14mg
    • Calcium: 80mg
    • Iron: 5mg
    • Potassium: 451mg