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Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette

Rated as 4.33 out of 5 Stars
12

"This recipe is delicious during the spring. Even asparagus haters love this one. They do!"
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Ingredients

1 h 15 m servings 284
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Preheat grill for medium-high heat.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 284 calories; 17.6 26.5 7.7 0 169 Full nutrition

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Reviews

Read all reviews 31
  1. 43 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Changed things up a bit here. Marinated about a pound of fresh asparagus in a ziploc for about 20 minutes with olive oil, balsamic vinagrette, garlic (from the jar) and shallots. Grilled on low ...

Most helpful critical review

was OK - dont think I would go through the trouble to make it again.

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Changed things up a bit here. Marinated about a pound of fresh asparagus in a ziploc for about 20 minutes with olive oil, balsamic vinagrette, garlic (from the jar) and shallots. Grilled on low ...

I did tons of shortcuts on this recipe and I don't think it mattered one bit as to the outcome. I toasted some French baquette slices. Pluse some minced garlic in the olive oil and brushed the t...

This recipe worked well served at room temp. I boiled the asparagus the night before, tossed it in a plastic bag with the dressing and let it sit until the next night in the fridge. I simply let...

This took me a bit longer to make than I had expected, but it was wonderful. Everyone thought this was the best asparagus they had ever tasted!

This was a great way to do asparagus with the following modifications: 2tbsps of EVOO with 1 tbsp of both balsamic and red wine vinegars. I also omitted the bread (better to fill up on extra veg...

This is kind of a funny little recipe. The marinade/dressing is wonderfull with both the asparagus and the garlic bread, but you're sort of left wondering why you are making both of them and wha...

I doubled the marinade sauce and cooked it on the grill in a rectangle cake pan and they turned out great.

I've made this several times, without the toast, and it is very good! The only problem is fighting everyone off from eating them before they hit the grill!

Yummy! I let the aspargus marinate overnight and also increased the vinegars to 1 tablespoon each and then added some garlic to the vinaigrette. A nice, light flavor to complement the asparagu...