Dacor RSE30 Manuel d'utilisateur télécharger pdf (Page 28)

RECIPES

Grilled Asparagus

This recipe uses Dacor’s Grill accessory-AG11-13 for the RSD30 range. The intense cooktop heat gives the asparagus beautiful

markings and a smoky flavor. Since the grill is one solid piece and has a high-temperature nonstick coating on it, clean up is easy!

If you have an RSE30 or MRE30, you can find a flat-bottomed grill pan at any kitchen supply store.

2 bunches asparagus

3-4 cloves garlic, minced

⁄4 cup olive oil

Juice of 1 lemon

Sea salt, to taste

Bring a large stockpot of water up to a boil. Meanwhile, break off the woodsy end of the asparagus- hold 2" below the floret end

and snap in two pieces. Wherever it snaps is the woodsy end you want to remove. When the water is boiling, blanch the asparagus

for 3-4 minutes. This allows the asparagus to retain a bright green color and it becomes more digestible. Drop in ice water for 1

minute. This step can be done one day in advance and refrigerated until use.

In a large Ziploc bag or large casserole dish, toss together asparagus, garlic, olive oil, and lemon juice. Let sit for a minimum 15

minutes- maximum 1 hour. Fix grill accessory onto cooktop and turn both burners to medium high. It is best to start with a high

temperature to allow the grill to reach a good temperature (think smokin’ hot!) and then adjust the temperature down as needed.

With tongs, place asparagus onto grill. All the spears should fit- just line them up next to each other to cover the entire surface of

the grill. Let sit for 3-4 minutes, then use the tongs to turn the spears to brown on all sides. Place on platter and serve immediately.

Serves 12.

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Dacor RSE30 Manuel d'utilisateur Page 28