Asparagus Carrot Bouquet
Simple to prepare and festive to serve this asparagus bouquet would be a creative addition to any meal especially a buffet.
Servings: 6 servings
Ingredients
Ingredients for the Asparagus:
- 1 pound asparagus spears
- 2 Tablespoons extra-virgin olive oil
- 1 large garlic clove, peeled
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Ingredients for Ginger Ale Glazed Carrots:
- 1 Tablespoon butter
- 1 pound carrots
- 8 ounces ginger ale, (any type, the flavor of the carrots depends on the strength of the ginger ale)
- salt and pepper, to taste
Ingredients for Asparagus Carrot Bouquet:
- 1 pound Grilled Asparagus
- ½ pound Ginger Ale Glazed Carrots
- 2-4 pieces grilled red pepper strips, whole peppers can be purchased in a jar and cut into strips
Instructions
Directions for the Asparagus:
- Heat up your grill to medium.
- Wash the asparagus spears and snap off or cut off the bottom 2 to 3 inches and discard.
- Lay spears on a clean towel to dry.
- Meanwhile, put the olive oil into a flat oblong casserole dish, about 11″ x 7″ should work.
- Mash the garlic clove into the olive oil and stir well.
- Add the salt and pepper and stir until the ingredients are well distributed.
- Put the asparagus spears into the oil mixture and toss to coat well, being careful not to break off the tips of the spears.
- Lay the spears cross-wise on the grill.
- Once slightly charred on the one side, about 3-4 minutes, turn them over and cook until crisp tender, another 2-3 minutes. Be attentive, depending on the thickness of the asparagus, they will cook fairly quickly.
- Remove from the grill to a serving platter. See instructions for Asparagus Carrot Bouquet below.
Directions for Ginger Ale Glazed Carrots:
- Wash and peel the carrots. Then cut them on the diagonal about ¼″ thick.
- Melt the butter in a 12-inch skillet over medium-high heat.
- Add the carrots to the butter and cook, stirring occasionally, until the carrots have slightly browned, 4-5 minutes.
- Pour in the ginger ale and bring to a boil.
- Lower heat to medium and continue to cook, stirring occasionally, until the ginger ale is reduced to a glaze.
Directions for Asparagus Carrot Bouquet:
- Arrange the asparagus on a pretty serving platter in the shape of a bouquet of flowers, narrower at the bottom and fanned out at the top.
- Arrange the carrot pieces on top of the asparagus spears to appear as flowers.
- Using the red pepper strips fashion a “bow” for the “stems” of the bouquet.
- This can be served warm or at room temperature.
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