By Nancy Caivano

 

Grilled Potatoes and Asparagus

Serves 6

 

Ingredients:
1-1/2 lb small red potatoes
2-lb asparagus, tough ends snapped
   off, stems peeled if thick
2 tbsp balsamic vinegar
1 tbsp of sugar
1/2 cup olive oil
Salt and pepper
Cooking Spray

 

Method:
Cut potatoes into quarters. Place potatoes and asparagus in a large bowl.

In a small bowl combine vinegar and sugar. Whisking constantly, slowly add oil. Toss half of vinaigrette with potatoes and asparagus. Let marinate in refrigerator 30 minutes.

Spray grill rack well with cooking spray. Preheat grill to medium-high. Grill potatoes and asparagus, basting occasionally until they are well browned, and very tender. Season with salt and pepper. Toss with more vinaigrette if desired. Serve immediately.

 

Pasta Risotto and You

• Introduction

Recipes

• Grilled Chicken Stuffed with Dried Tomatoes, Prosciutto and Mozzarella
• Grilled Lamb Chops with Herb, Garlic and Mustard Crust
• Balsamic and Garlic Marinated Tuna
• Marinated Black Pepper Sirloins with Roasted Pepper-Basil Butter
• Risotto-Zucchini Cakes
• Grilled Potatoes and Asparagus
• Orzo with Grilled Tomatoes and Fennel
• Grilled Mixed Pepper Pasta Salad
• Asparagus, Fennel, Red Onion and Orange Salad
• Green Bean and Pepper Salad with Grilled Tomato Dressing
• Spinach Salad with Grilled Red Onion and Spicy Sesame Vinaigrette
• Frozen Lime Torte with Mixed Nut Crust and Summer Fruit Compote
• Peach Crumb Cake with Cinnamon Glaze, and Dried Sour Cherry
       and Pecan Frozen Custard
• Cinnamon-Almond Ice Cream Sandwiches
       with Almond Flavored Whipped Cream

 

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Pasta, Risotto and You Archive

 

This page created July 1999

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