Morton’s The Steakhouse Grilled Asparagus Recipe
Morton’s The Steakhouse Grilled Asparagus features tender, perfectly charred asparagus spears, seasoned simply to enhance their natural flavor and often served with a side of hollandaise sauce.
Make our Morton’s The Steakhouse Grilled Asparagus Recipe at home. With our Secret Restaurant Recipe your Grilled Asparagus will taste just like Morton’s The Steakhouse.
Photo by Wenjie, Zhang | A Certain Slant of Light
Morton’s The Steakhouse Grilled Asparagus
A Morton’s The Steakhouse Copycat Recipe
To See ALL of Our Morton’s The Steakhouse Copycat Recipes – Click HERE
To See ALL of Our Steakhouse Restaurant Copycat Recipes – Click HERE
Morton’s The Steakhouse
Founded in 1978 in Chicago by Arnie Morton and Klaus Fritsch, Morton’s The Steakhouse has established itself as a premier destination for indulging in fine steaks and an elevated dining experience. Known for its elegant and club-like atmosphere, Morton’s has become synonymous with top-notch service and high-quality cuisine.
Morton’s has expanded its footprint significantly since its inception, with notable locations in major cities across the United States and internationally. The restaurant’s distinctive dark wood decor, low lighting, and attentive service create an ambiance that is both sophisticated and welcoming.
Specializing in prime-aged steaks, Morton’s menu showcases a variety of cuts, each meticulously prepared and cooked to perfection. The restaurant is also recognized for its extensive wine list, featuring a curated selection that complements the richness of the steak offerings. While steak is the star, Morton’s offers a range of other dishes, including fresh seafood, salads, and appetizers, providing a well-rounded dining experience for patrons with varying preferences.
Notable dishes include the iconic Morton’s Prime Ribeye, a beautifully marbled cut known for its exceptional flavor and tenderness. The colossal “Morton’s Legendary Sundae” serves as a decadent conclusion to the meal, featuring generous portions of ice cream, chocolate sauce, and whipped cream.
Morton’s commitment to customer service is exemplified by its tradition of presenting each guest with a basket of freshly baked, piping-hot onion bread upon arrival. The attentive and professional staff further enhances the overall dining experience, ensuring that patrons feel pampered from the moment they step through the door.
Beyond its regular dining offerings, Morton’s caters to private events and celebrations, providing an intimate and exclusive setting for gatherings. The restaurant’s enduring success is a testament to its dedication to culinary excellence, unwavering hospitality, and the timeless appeal of savoring a perfectly cooked steak in an upscale yet inviting environment. Whether for a business dinner, a romantic evening, or a special celebration, Morton’s The Steakhouse continues to be a beacon of refined dining in the world of steakhouses.
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Grilled Asparagus
Grilled Asparagus is a popular side dish at steakhouses, celebrated for its simplicity and ability to complement rich, hearty mains like steaks. The preparation involves tossing fresh asparagus spears in olive oil, salt, and pepper before grilling them to achieve a tender yet slightly crisp texture with a smoky, charred flavor. This method enhances the natural sweetness and earthiness of the asparagus, making it a perfect counterbalance to the savory, umami-rich flavors of grilled or roasted meats.
At steakhouses, grilled asparagus often features prominently on the menu as a sophisticated and health-conscious option. The dish’s elegance lies in its minimalistic approach, allowing the high-quality ingredients to shine. Many establishments serve it with a drizzle of lemon juice or a side of Hollandaise sauce to add a creamy, tangy contrast.
The popularity of grilled asparagus at steakhouses can be attributed to its versatility and universal appeal. It’s a nutritious option that fits well with a variety of diets, including low-carb and gluten-free. The ease of preparation and quick cooking time also make it a practical choice for chefs, ensuring it can be served fresh and hot alongside the main course. Its bright, vibrant green color adds visual appeal to the plate, making it not just a tasty but also an aesthetically pleasing addition to any steakhouse meal.
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Morton's The Steakhouse Grilled Asparagus Recipe
Morton's The Steakhouse Grilled Asparagus features tender, perfectly charred asparagus spears, seasoned simply to enhance their natural flavor and often served with a side of Hollandaise sauce. Make our Morton's The Steakhouse Grilled Asparagus Recipe at home. With our Secret Restaurant Recipe your Grilled Asparagus will taste just like Morton's The Steakhouse.
Yield: 6 Appetizer Servings
Ingredients
- 2 large, thick Red Bell Peppers
- 36 or so thick Asparagus Spears about 1 1/2 pounds, as close to the same size as possible
- 1/2 cup + 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup Balsamic Vinegar
- 1 tablespoon Salt
- 1 tablespoon freshly ground White Pepper
- 6 tablespoons Balsamic Glaze or Vinaigrette
Instructions
- Char bell peppers over a grill or gas flame until lightly blackened on all sides and barely softened.
- Place peppers in a plastic bag and let rest a t room temperature for about 5 minutes or until cool enough to handle.
- Peel skin off of peppers, but do not do this by running under water, which will wash away the flavorful oils.
- Cut peppers lengthwise through one side. Discard the ribs and seeds.
- Cut each pepper into three pieces. Set aside.
- Break tough, woody stems off of asparagus. Peel bottom 2 inches of the stems to the white. The asparagus stems will break naturally where they should when bent.
- Bring a large pot of salted water to a boil.
- Add asparagus and blanch for 1 to 2 minutes, or until their color brightens. (Do not let the asparagus spears turn soft.) Drain and immediately submerge in cold water. Drain again. Dry with paper towels.
- Preheat broiler.
- In a small bowl, whisk together 1/2 cup of the oil with the vinegar, salt and pepper.
- Transfer the asparagus to a baking sheet. Drizzle with the dressing and toss to coat.
- Place asparagus in oven and broil, turning twice, for about 6 minutes, or until tender, rotating with tongs several times during cooking.
- Lightly brush the pepper, with the remaining 2 tablespoons of oil.
- Using a preheated countertop or gas grill, grill the peppers for about 1 minutes, or until they have grill marks.
- Center 2 pieces of pepper, grill sides up, on a plate. Place six asparagus spears over the peppers. Repeat to make five more servings.
- Drizzle each with 1 tablespoon of balsamic glaze and serve immediately.
Morton's The Steakhouse Grilled Asparagus
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Photo of “Asparagus, Filet mignon” is by Wenjie, Zhang | A Certain Slant of Light and is used by permission under the Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Photo of “Morton’s The Steakhouse” is by Bob B. Brown and is used by permission under the CC BY 2.0 Deed Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Thank you, Zhang and Bob. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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