Grilled Asparagus with Walnuts and Tangelo

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Oh, where do I begin? First, exciting updates. I am now a guest contributor for two local North Carolina blogs–CarpeDurham.com and the Carolina Farm Stewardship Association (CFSA)! I posted my first review on Carpe Durham this week and my second review is scheduled for this weekend (I will, of course, mention it here on Como Water!). I haven’t written anything for CFSA yet, but when I do, I’ll be sure to let y’all know!

Second, award season is upon us still! I was recently awarded a sisterhood blogger award from Zen at Rawk Me! Also, Steph let me know that her link in my last post was not functioning–so here I go again! Check out her amazing food at www.okiedokieartichokie.me! Thanks ladies!

And third, this dish. A dish that was inspired by a sale. I was craving broccoli and had this whole elaborate plan of roasting broccoli with grilled blood oranges (I haven’t given up on the grilled blood oranges idea… more on that next week!), but when I saw a Whole Foods sign saying “asparagus $1.99,” my craving quickly changed. 😀 Tangelos were also on sale, I had leftover spiced walnuts, and a large block of parm in the fridge. Soon, I had a side dish so simple, I kind of feel guilty calling it a recipe (kind of). Like most of the food I cook, this side dish is extremely versatile–feel free to roast the asparagus instead of grill it, and/or play around with other veggies, nuts, or citrus combos.

Grilled Asparagus with Walnuts and Tangelo (Printable Recipe)

Ingredients:

1 pound asparagus–washed and trimed

olive oil

spicy Tamari glazed walnuts–roughly crushed

salt

pepper

1 tangelo–reserve 1 teaspoon of zest

fresh parmesan (optional)

Method:

*Trim ends of asparagus. Wash, pat dry, drizzle with olive oil, sprinkle with salt and pepper. Heat grill pan to medium heat. Drizzle with a touch of olive oil. Lay asparagus in pan in one single layer. Grill, just until the asparagus has desired color (Note: If you have asparagus that is on the thicker side, it may not be cooked all the way through. This is ok. Still remove it from the pan once the desired color is obtained.).

*If asparagus is cooked through, plate it. If the asparagus is not cooked through, cover with a damp paper towel and microwave for one and a half minutes, then plate it.

*Once asparagus is plated, drizzle with the juice from 1/2 of tangelo and sprinkle with crushed walnuts and tangelo zest. As a final (optional) step, top asparagus with fresh parmesan (I used a vegetable peeler to get large sheets/curls. It was very pretty.).

 

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Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. I love it when a recipe comes together like this and how easy it is to change to what you have on hand. Nicely done with this one!! And nice job on the guest post/contributions! Can’t wait to see them!

  2. WOW – what a great combination of flavors!!! This is a must try. Congrats on the recent accomplishments – how exciting!

  3. Recipes like this that are super simple with a few quality ingredients (especially with ingredients you have on hand or are on sale) are the best. Sounds like a great combo of flavors. I love bright notes of citrus in savory dishes.

  4. You always amaze me! Great combination of flavors, as usual! And the crunchiness of those almonds!!!! Mmmm! :-)

  5. Ohhh sorry, I also wanted to congratulate you for becoming a guest contributors for 2 blogs! Well done Tiffany!

  6. I love asparagus and I love the way you did with them in this recipe. It looks so mouth watering delicious :)

  7. Congrats on your two guest blog gigs! Asparagus might just be my favourite veggie and this version sounds great!

  8. Sounds like a great and zesty combination! Congrats and best of luck with the guest blogging adventures!

  9. Beautiful salad! I am working myself up to making a fennel & blood orange salad. My fennel plant on my roof terrace is ready to harvest now so what am I waiting for? Those spicy nuts look like a delicious topping too!! Looking forward to hearing more about your guest blog gigs, well done!

  10. It looks nice, that’s how you use those glazed walnuts.. :)

  11. This looks and sounds fabulous.

    We invite you to share this post and some of your favorite posts on Food Frenzy.
    Please check out our community at http://blogstew.net/foodfrenzy

  12. This looks and sounds fabulous.

    We invite you to share this post and some of your favorite posts on Food Frenzy.
    Please check out our community.

  13. Asparagus is one of my favorite vegetables, especially grilled, and on sale:) This such a beautiful presentation and combination of flavors. Thanks for sharing!

  14. You are one busy blogger!!! Congratulations!

    Your asparagus dish looks wonderful…can’t wait to try it~

  15. Well done on all counts. You never cease to amaze! That photo, too, is just SO inviting and looks incredibly delicious. Great work!

  16. Looks like a great combination!

  17. Thanks for sharing! I have been loving asparagus lately but haven’t found a lot of recipes for so I have been experimenting. Will have to try this! Thanks!

  18. well, you deserve it! :)

    And hate that you guys get such meaty looking asparagus…we get such malnourished ones – and thats if we’re lucky!

    • Hahaha. You crack me up Zen!

  19. Oh wow, deliciousness!

  20. I can’t wait to try this with my asparagus that’s on the fridge now. I think we went to the same sale!

    • We totally went to the same sale! :)

  21. Congratulations how exciting! And I love your creativity with this. I love asparagus, but steamed asparagus with olive oil gets old because that’s the only way I’ve ever prepared it! Thank you for sharing this and my family thanks you too!

  22. What a creative recipe! This looks delicious and healthy too. Yum!

  23. Asparagus – cha ching! Grilled? – Cha chingggg!!! Love this recipe… thank you for the drool. :)

  24. Asparagus with walnuts. Uh huh. Asparagus with walnuts and orange? Oh yeaaaah!

  25. Congratulations for your personal success! and of course excellent receipe!

  26. Very interesting recipe, thanks for sharing!

  27. Impatiently waiting for your next post Tiffany! In the meanwhile, I am passing on a “One lovely Blog Award” to you. You know how much I like your blog, don’t you?? You can find the award here: http://www.manusmenu.com/first-event-and-second-award

    • Thank you Manu! I know, this was the longest I’ve EVER gone between posts. CRAZINESS.

  28. Thank you everyone for the positive feedback on the recipe and for the congrats re: my new guest blogging! 😀

  29. oh my gosh, walnuts plus veggies = true love