Grilled Asparagus With Roasted Shallots & Cranberry Vinagare
"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."
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
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
- 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.
- Roast shallots in a 350 oven for 20 minutes.
- Grill asparagus on the grill 5-7 minutes.
- When shallots have cooled mince them up.
- Meanwhile to prepare the vinegarette combine.
- the cranberry juice, balsamic vinegar, 1/2 Cup olive oil 1 T. chives or parsley, and chopped shallots.
- 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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RECIPE SUBMITTED BY
I am the lucky to live in the mountains of western North Carolina. I am a married mom of 2 and step-mom of three. I love to garden and can. I've been collecting cookbooks since I was 7!. I still have my first one that I got from my Nonna. Now that I have millions of recipes at my disposal I don't buy many cookbooks anymore. I do love 19th century homemaking books that makes me grateful for the times in which we live.
