Summer Grilling: Asparagus with Honey-Dijon Vinaigrette

Image Via: My Recipes

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Prep Time: 10 minutes

Cook Time: 5 minutes

Serves: 4

Ingredients:

20 asparagus spears

1 shallot, finely minced

the1 cup olive oil, divided

¼ cup apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

Salt and pepper, to taste

Image Via: Better Homes & Gardens

Preparation:

1. Heat your grill to medium.
2. While it’s heating, make the vinaigrette by combining the shallot, ¾ cup of olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl. Season it with salt and pepper and whisk to combine.
3. Prepare your asparagus by chopping off the woody ends.
4. To keep the spears from falling through the grill grates, thread a skewer through lower third of spears while gently turning the skewer to keep the spears from breaking. (Note: If using wooden skewers, don’t forget to soak them overnight first.)
5. Brush the spears with the remaining olive oil to coat and season them with salt and pepper.
6. Grill the asparagus for 5-7 minutes, turning occasionally, until the spears are tender with light grill marks.
7. Serve warm, drizzled with the vinaigrette.

This best part about this recipe is that it’s incredibly versatile. It’s quick enough to be thrown together on a busy weeknight, but fancy enough to impress dinner guests. It could be made into a healthy lunch salad when mixed with slivered almonds and topped with a fried egg. However you serve it, one thing’s for sure: This is a summer grilling side that will have you reaching for seconds.

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Fourth of July Recipe: Quick Veggie Pasta Salad 

Image via: Clean and Scentsible

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Ingredients:

1 450g box of your choice of pasta

1 cup mayonnaise

¼ cup red wine vinegar

¼ cup sugar

¼ cup red onion, chopped

3 cups broccoli, chopped

1 cup snow peas

¾ cup red pepper, chopped

½ cup boiled corn

½ cup roasted, unsalted sunflower seeds

½ cup pine nuts

Image via: Sugar and Grace

Instructions:

1. Boil the pasta till al dente or follow the instructions on the box. Drain and rinse with cold water until cooled. The pasta can be stored in a covered box in the refrigerator. Take it out when you are ready to prepare your salad

2. In a small mixing bowl, whisk together mayonnaise, red wine vinegar, sugar and set aside

3. Add vegetables, sunflower seeds, and pine nuts to the pasta and toss to combine. Add the dressing and toss to coat. Cover pasta and chill for at least one hour.

Image via: Bare feet in the kitchen

This vegetarian fourth of July recipe can be quickly converted into a non-veggie one. For those who love their meats, you can change this veggie pasta salad into a non-veg one by simply adding ½ cup of crumbled bacon or ½ cup of boiled chicken to the salad. Toss to combine with the dressing. Add your own touch to the recipe by adding or subtracting the veggies that you like or dislike.

For more recipes on Stagetecture, click here.