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Asparagus Carrot bouquet
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Asparagus Carrot Bouquet

Simple to prepare and festive to serve this asparagus bouquet would be a creative addition to any meal especially a buffet.
Prep Time30 mins
Cook Time20 mins
Servings: 6 servings
Author: Kyle

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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