This fabulous asparagus recipe is so easy to make, you'll want to keep it as part of your "quick and easy" cooking repertoire. A great vegetable side dish, this grilled asparagus recipe cooks up in just minutes. Garlicky and slightly sweet, this simple Thai-inspired marinade brings out all the flavor of fresh asparagus. Grills up quickly on your outdoor barbecue or indoor grill. This grilled asparagus makes an excellent accompaniment to grilled meats or whatever you happen to be serving.
Tip: Keep the marinade dish nearby while grilling -- when the spears are done, place them back in the dish and roll them around so they get an extra hit of sauce (Unlike when you marinate meat, you don't have to worry about the bacteria factor). Serve straight out of the dish if you like!
- 1 generous fistful of
- asparagus (enough for 2 to 4 people)
- 3 tablespoons
- hoisin sauce
- 1 tablespoon soy sauce
- 3 heaping teaspoons brown sugar
- 3 to 4 cloves garlic, minced, to taste
- 1 fresh red chili, minced, or 1/4 teaspoon crushed chili flakes, to taste (optional)
- 1 teaspoon fresh lemon juice
- 1/2 tablespoon vegetable oil
- Snap off the tough ends of the asparagus (the spears will naturally snap at the right place). Discard or save for soup stock.
- To make the marinade, mix together hoisin sauce, soy sauce, brown sugar, garlic, chili, and lemon juice.
- Place asparagus in a flat-bottomed dish or bowl. Pour the marinade over. Use a spoon or pastry brush to distribute the marinade over the length of the spears, or just keep turning the asparagus with your hands until the sauce is well distributed.
- Allow to marinate at least 10 minutes, or up to 1 hour in the refrigerator.
- Lightly brush a hot grill with oil. Grill the asparagus until it is lightly browned and slightly withered on the outside, but still crisp in the middle.
- Garnish with lime or lemon slices and serve whatever else you happen to be cooking up.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|