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Grilled Asparagus
This recipe uses Dacor’s Grill accessory- #AEGR14. The intense cooktop heat gives the asparagus beautiful markings and smoky
flavor. Since the grill is one solid piece and has a high-temperature nonstick coating on it, clean up is easy!
2 bunches asparagus
3-4 cloves garlic, minced
1/4 cup olive oil
Juice of 1 lemon
Sea salt, to taste
Bring a large stock pot of water up to a boil. Meanwhile, break off the woodsy end of the asparagus- hold 2” below the floret end
and snap in two pieces. Wherever it snaps is the woodsy end you want to remove. When the water is boiling, blanch the
asparagus for 3-4 minutes. This allows the asparagus to retain a bright green color and it becomes more digestible. Drop in ice
water for 1 minute. This step can be done one day in advance and refrigerated until use.
In a large ziploc bag or large casserole dish, toss together asparagus, garlic, olive oil, and lemon juice. Let sit for a minimum
15 minutes- maximum 1 hour.
Fix grill accessory onto cooktop and turn both burners to medium high. It is best to start with a medium high temperature to allow
the grill to reach a good temperature (Think “smokin’ hot!) and then adjust the temperature down as needed. With tongs, place
asparagus onto grill. All of it should fit- just line it up next to each other to cover the entire surface of the grill. Let it sit for 3-4
minutes, then use the tongs to turn the asparagus to get browning on all sides. Platter and serve immediately.
Serves 12.
This recipe uses our wok ring accessory (AWR) along with a rounded- bottom wok for quick and flavorful wok cooking.
A 10-piece wok kit is available also- accessory # A30.
In a medium sized bowl, combine oyster sauce, cornstarch, rice vinegar, garlic, and crushed red pepper. Mix well. Set aside. Adjust
wok onto wok ring. Heat on medium high to high. Test by dropping a small amount of water onto wok. If it “dances” and evaporates
quickly, it is ready. Add sesame oil and pick up wok to swirl. Add vegetables. Using two wooden spoons, quickly toss vegetables.
They should be sizzling, but not browning. Continue to toss for four minutes total. Vegetables should be hot and crisp. Add sauce
and allow thickening, about 2-3 minutes. Toss until garlic is fragrant. Serve immediately.
Serves 6.
Thai Vegetable Stir Fry
2 cups broccoli florets
1 pound green snow peas, threads on sides
peeled off
1/2 medium onion, cut into slices
1 can water chestnuts, drained
FOR SAUCE:
1/2 cup oyster sauce
2 Tbsp cornstarch
2 Tbsp rice vinegar
1 garlic clove, minced
1 Tbsp crushed red pepper flakes
FOR STIR FR
Y:
2 Tbsp sesame oil
2 red bell peppers, cut into strips
1 green bell pepper, cut into strips
4 carrots, cleaned and cut into 1/8” rounds
4 ribs celery, cut into 1” pieces