Grilled Asparagus with Asian Peanut Sauce
Grilled or broiled asparagus is tender, crispy and full of flavor, drizzling some fresh homemade dressing, along with some other grilled seasonal vegetables. An excellent side-dish with barbecued meats. Simply delicious!
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 99g (3.5 oz)
