Grilled Asparagus with Asian Peanut Sauce
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | small |
garlic cloves
minced, or 1 medium clove |
* |
1 ¼ | teaspoons |
ginger
freshly minced or grated |
* |
2 | teaspoons |
rice vinegar
|
|
2 | teaspoons |
soy sauce, tamari
|
|
1 | tablespoon |
sesame oil
|
|
salt and black pepper
to taste |
* |
||
20 | ounces |
asparagus
tough ends snapped off, 1 1/4 pounds |
|
1 | tablespoon |
peanut butter
|
|
1 ½ | tablespoons |
cilantro
freshly and finely chopped or minced |
* |
2 | small |
scallions, spring or green onions
thinly sliced, white and green parts |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | small |
garlic cloves
minced, or 1 medium clove |
*
|
6.3 | ml |
ginger
freshly minced or grated |
*
|
10 | ml |
rice vinegar
|
|
10 | ml |
soy sauce, tamari
|
|
15 | ml |
sesame oil
|
|
1 | x |
salt and black pepper
to taste |
*
|
578 | ml/g |
asparagus
tough ends snapped off, 1 1/4 pounds |
|
15 | ml |
peanut butter
|
|
23 | ml |
cilantro
freshly and finely chopped or minced |
*
|
2 | small |
scallions, spring or green onions
thinly sliced, white and green parts |
|
Directions
Light a medium fire in the grill or preheat the broiler.
Add the garlic, ginger, rice wine vinegar, soy sauce, and sesame oil in a medium bowl, whisk until well blended, and season with salt and black pepper to taste.




Brush with 1 to 1½ tablespoon dressing to coat the asparagus lightly.


Grill the asparagus, about 6 minutes, turning halfway through, until tender-crisp and streaked with the light grill marks, or line up the spears in a single layer on a rimmed baking sheet and broil, setting the sheet about 4 inches from the top and rotating the spears once halfway through, until tender and browned in some spots, about 7 minutes. Let cool for about 2 minutes. Slice the asparagus into about 2-inch pieces.


Stir together the peanut butter, cilantro, and 1 to 1½ tablespoon water into the remaining dressing.




In a large platter or a large bowl, toss the asparagus with the dressing until well and evenly coated.
Place onto a serving platter, season with salt and freshly ground black pepper to taste, sprinkle with sliced scallions. Serve.