This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1
bunch asparagus, trimmed
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
white balsamic vinegar
4 tablespoons
olive oil
1 teaspoon
minced garlic
Juice of 1 lemon
1
shallot, peeled, halved, sliced thin
1 tablespoon
shredded Parmesan cheese
1
bunch asparagus, trimmed
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
white balsamic vinegar
1/4 cup
olive oil
1 teaspoon
minced garlic
Juice of 1 lemon
1
shallot, peeled, halved, sliced thin
1 tablespoon
shredded Parmesan cheese
Utensils
Large Bowl
Step 1
To install the grill grate, position it into the front of the base so it hooks in, then press down on the back until it clicks into place. Install griddle on top of grill grate so it sits flat. Select BBQ GRIDDLE, set temperature to 400°F, and set time to 12 minutes. Close the hood and press the dial to begin preheating (preheating will take approximately 10 minutes).
Step 2
In a large bowl, toss asparagus with canola oil, salt, and pepper. Place balsamic, olive oil, garlic, lemon juice, salt, and pepper in a blender and blend until combined, about 30 seconds. Set aside.
Step 3
When unit beeps to signal it has preheated, open hood and place asparagus across griddle plate. Close hood to begin cooking.
Step 4
After 6 minutes, open hood, flip asparagus, and toss with shallots. Close hood and cook for another 5 minutes.
Step 5
When cooking is complete, open hood and remove asparagus and shallots. Drizzle with prepared dressing and Parmesan cheese.
To install the grill grate, position it into the front of the base so it hooks in, then press down on the back until it clicks into place. Install griddle on top of grill grate so it sits flat. Select BBQ GRIDDLE, set temperature to 400°F, and set time to 12 minutes. Close the hood and press the dial to begin preheating (preheating will take approximately 10 minutes).
1
bunch asparagus, trimmed
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
white balsamic vinegar
4 tablespoons
olive oil
1 teaspoon
minced garlic
Juice of 1 lemon
1
shallot, peeled, halved, sliced thin
1 tablespoon
shredded Parmesan cheese
1
bunch asparagus, trimmed
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
white balsamic vinegar
1/4 cup
olive oil
1 teaspoon
minced garlic
Juice of 1 lemon
1
shallot, peeled, halved, sliced thin
1 tablespoon
shredded Parmesan cheese
Step 2 of 5
In a large bowl, toss asparagus with canola oil, salt, and pepper. Place balsamic, olive oil, garlic, lemon juice, salt, and pepper in a blender and blend until combined, about 30 seconds. Set aside.
1
bunch asparagus, trimmed
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
white balsamic vinegar
4 tablespoons
olive oil
1 teaspoon
minced garlic
Juice of 1 lemon
1
shallot, peeled, halved, sliced thin
1 tablespoon
shredded Parmesan cheese
1
bunch asparagus, trimmed
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
white balsamic vinegar
1/4 cup
olive oil
1 teaspoon
minced garlic
Juice of 1 lemon
1
shallot, peeled, halved, sliced thin
1 tablespoon
shredded Parmesan cheese
Step 3 of 5
When unit beeps to signal it has preheated, open hood and place asparagus across griddle plate. Close hood to begin cooking.
1
bunch asparagus, trimmed
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
white balsamic vinegar
4 tablespoons
olive oil
1 teaspoon
minced garlic
Juice of 1 lemon
1
shallot, peeled, halved, sliced thin
1 tablespoon
shredded Parmesan cheese
1
bunch asparagus, trimmed
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
white balsamic vinegar
1/4 cup
olive oil
1 teaspoon
minced garlic
Juice of 1 lemon
1
shallot, peeled, halved, sliced thin
1 tablespoon
shredded Parmesan cheese
Step 4 of 5
After 6 minutes, open hood, flip asparagus, and toss with shallots. Close hood and cook for another 5 minutes.
1
bunch asparagus, trimmed
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
white balsamic vinegar
4 tablespoons
olive oil
1 teaspoon
minced garlic
Juice of 1 lemon
1
shallot, peeled, halved, sliced thin
1 tablespoon
shredded Parmesan cheese
1
bunch asparagus, trimmed
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
1/4 cup
white balsamic vinegar
1/4 cup
olive oil
1 teaspoon
minced garlic
Juice of 1 lemon
1
shallot, peeled, halved, sliced thin
1 tablespoon
shredded Parmesan cheese
Step 5 of 5
When cooking is complete, open hood and remove asparagus and shallots. Drizzle with prepared dressing and Parmesan cheese.
