Go Back
Morton's The Steakhouse Grilled Asparagus Recipe
Print Pin Recipe

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.
Prep Time45 minutes
Active Time20 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Grilling Recipe, Side Dish
Cuisine: American, French, Southern, Steakhouse
Keyword: Morton's The Steakhouse, Side Dish, Vegetables
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.

Follow Us to Get ALL of Our Latest Recipes

.