There’s something about a perfectly grilled side of vegetables. Sure, you make a mean sauteed spinach with mushrooms or steamed broccoli with garlic, but the gently crusty-crisp texture a grill imparts on a vegetable is the work of higher forces.
How to Make Grilled Vegetable Skewers
Read article
Here, grilled asparagus gets a lift by a bright, assertive scoop of citrus, in this case, the Citrus maxima, or pomelo. In order to view the video, please allow Manage Cookies
“Roasting the [fruit] highlights the natural sugars and is a perfect contrast to the woody asparagus. The grapefruit wakes up the palate,” says Bryan Brown, executive chef of Monarch Beach Resort, Bourbon Steak Orange County, a Michael Mina restaurant in Dana Point, CA. With only six ingredients needed to pull this restaurant-worthy dish together, you may want to make this a regular in your weeknight arsenal. Need some main course inspiration? Try this portobello burger or grilled clams.
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Makes 2 servings
Prep time 10 minutes min.
Cook time 20 minutes min.
Ingredients
1 bunch pencil asparagus, cut on a bias 3 tbsp unsalted butter (1.5 tablespoons for each half grapefruit) 3 tbsp coconut sugar (1.5 tablespoons for each half grapefruit) Grapefruit, pomelo ½ each, one full grapefruit Salt and pepper, to taste
How to make it
Cut the Pomelo in half and lay it out on sheet pans lined with parchment. Trim the woody ends from the asparagus. Place 1 ½ tablespoons of coconut sugar and 1 ½ tablespoons of butter on each piece of grapefruit. Bake in 350° F oven for 12-15 minutes. Cool completely then scoop out the pulp and reserve it, being careful to remove any seeds. Grill the asparagus over a wood fire for three to four minutes. Be sure the fire isn’t too intense or the asparagus will char before it’s had a chance to cook. Warm the baked grapefruit in a saucepan. Be sure not to cook it any more or the texture will deteriorate. Transfer the grilled asparagus to plate or clean cutting board and season with salt and pepper. Cut the asparagus in half. Place the bottom halves in the bottom of a large copper saucepan with the tips arranged on top. Spoon the baked grapefruit over the asparagus and serve.
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There’s something about a perfectly grilled side of vegetables. Sure, you make a mean sauteed spinach with mushrooms or steamed broccoli with garlic, but the gently crusty-crisp texture a grill imparts on a vegetable is the work of higher forces.
How to Make Grilled Vegetable Skewers
Read article
Here, grilled asparagus gets a lift by a bright, assertive scoop of citrus, in this case, the Citrus maxima, or pomelo.
How to Make Grilled Vegetable Skewers
Read article
How to Make Grilled Vegetable Skewers
In order to view the video, please allow Manage Cookies
“Roasting the [fruit] highlights the natural sugars and is a perfect contrast to the woody asparagus. The grapefruit wakes up the palate,” says Bryan Brown, executive chef of Monarch Beach Resort, Bourbon Steak Orange County, a Michael Mina restaurant in Dana Point, CA. With only six ingredients needed to pull this restaurant-worthy dish together, you may want to make this a regular in your weeknight arsenal. Need some main course inspiration? Try this portobello burger or grilled clams.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 2 servings
Prep time 10 minutes min.
Cook time 20 minutes min.
Ingredients
1 bunch pencil asparagus, cut on a bias 3 tbsp unsalted butter (1.5 tablespoons for each half grapefruit) 3 tbsp coconut sugar (1.5 tablespoons for each half grapefruit) Grapefruit, pomelo ½ each, one full grapefruit Salt and pepper, to taste
How to make it
Cut the Pomelo in half and lay it out on sheet pans lined with parchment. Trim the woody ends from the asparagus. Place 1 ½ tablespoons of coconut sugar and 1 ½ tablespoons of butter on each piece of grapefruit. Bake in 350° F oven for 12-15 minutes. Cool completely then scoop out the pulp and reserve it, being careful to remove any seeds. Grill the asparagus over a wood fire for three to four minutes. Be sure the fire isn’t too intense or the asparagus will char before it’s had a chance to cook. Warm the baked grapefruit in a saucepan. Be sure not to cook it any more or the texture will deteriorate. Transfer the grilled asparagus to plate or clean cutting board and season with salt and pepper. Cut the asparagus in half. Place the bottom halves in the bottom of a large copper saucepan with the tips arranged on top. Spoon the baked grapefruit over the asparagus and serve.
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Makes 2 servings
Prep time 10 minutes min.
Cook time 20 minutes min.
Ingredients
1 bunch pencil asparagus, cut on a bias 3 tbsp unsalted butter (1.5 tablespoons for each half grapefruit) 3 tbsp coconut sugar (1.5 tablespoons for each half grapefruit) Grapefruit, pomelo ½ each, one full grapefruit Salt and pepper, to taste
How to make it
Cut the Pomelo in half and lay it out on sheet pans lined with parchment. Trim the woody ends from the asparagus. Place 1 ½ tablespoons of coconut sugar and 1 ½ tablespoons of butter on each piece of grapefruit. Bake in 350° F oven for 12-15 minutes. Cool completely then scoop out the pulp and reserve it, being careful to remove any seeds. Grill the asparagus over a wood fire for three to four minutes. Be sure the fire isn’t too intense or the asparagus will char before it’s had a chance to cook. Warm the baked grapefruit in a saucepan. Be sure not to cook it any more or the texture will deteriorate. Transfer the grilled asparagus to plate or clean cutting board and season with salt and pepper. Cut the asparagus in half. Place the bottom halves in the bottom of a large copper saucepan with the tips arranged on top. Spoon the baked grapefruit over the asparagus and serve.
Makes 2 servings
Prep time 10 minutes min.
Cook time 20 minutes min.
Prep time 10 minutes min.
Cook time 20 minutes min.
Prep time
10 minutes min.
Cook time
20 minutes min.
Ingredients
- 1 bunch pencil asparagus, cut on a bias
- 3 tbsp unsalted butter (1.5 tablespoons for each half grapefruit)
- 3 tbsp coconut sugar (1.5 tablespoons for each half grapefruit)
- Grapefruit, pomelo ½ each, one full grapefruit
- Salt and pepper, to taste
How to make it
Cut the Pomelo in half and lay it out on sheet pans lined with parchment. Trim the woody ends from the asparagus. Place 1 ½ tablespoons of coconut sugar and 1 ½ tablespoons of butter on each piece of grapefruit. Bake in 350° F oven for 12-15 minutes. Cool completely then scoop out the pulp and reserve it, being careful to remove any seeds. Grill the asparagus over a wood fire for three to four minutes. Be sure the fire isn’t too intense or the asparagus will char before it’s had a chance to cook. Warm the baked grapefruit in a saucepan. Be sure not to cook it any more or the texture will deteriorate. Transfer the grilled asparagus to plate or clean cutting board and season with salt and pepper. Cut the asparagus in half. Place the bottom halves in the bottom of a large copper saucepan with the tips arranged on top. Spoon the baked grapefruit over the asparagus and serve.
Cut the Pomelo in half and lay it out on sheet pans lined with parchment. Trim the woody ends from the asparagus.
Place 1 ½ tablespoons of coconut sugar and 1 ½ tablespoons of butter on each piece of grapefruit. Bake in 350° F oven for 12-15 minutes.
Cool completely then scoop out the pulp and reserve it, being careful to remove any seeds.
Grill the asparagus over a wood fire for three to four minutes. Be sure the fire isn’t too intense or the asparagus will char before it’s had a chance to cook.
Warm the baked grapefruit in a saucepan. Be sure not to cook it any more or the texture will deteriorate.
Transfer the grilled asparagus to plate or clean cutting board and season with salt and pepper.
Cut the asparagus in half. Place the bottom halves in the bottom of a large copper saucepan with the tips arranged on top. Spoon the baked grapefruit over the asparagus and serve.
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Class It Up With The International Mountains Whiskey Glasses
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