Dacor ERD36, ERD30, ERD48, ERD60 manual Grilled Asparagus, Thai Vegetable Stir Fry

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.

Thai Vegetable Stir Fry

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.

FOR SAUCE:	FOR STIR FRY:
1/2 cup oyster sauce	2 Tbsp sesame oil	2 cups broccoli florets
2 Tbsp cornstarch	2 red bell peppers, cut into strips	1 pound green snow peas, threads on sides
2 Tbsp rice vinegar	1 green bell pepper, cut into strips	peeled off
1 garlic clove, minced	4 carrots, cleaned and cut into 1/8” rounds	1/2 medium onion, cut into slices
1 Tbsp crushed red pepper flakes	4 ribs celery, cut into 1” pieces	1 can water chestnuts, drained

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.

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