An Asian-inspired take to perk up your plate!
So many vegetables are a great match for the sweet-spicy-sour-salty flavour profile that is common in many Asian cuisines. Asparagus is a great example – just a brief time marinating in this flavourful sauce followed by a few minutes on the grill (or under the broiler, or on the stovetop in a hot skillet) produces a really delicious side dish. It’s a good idea to choose asparagus spears that are of uniform thickness so they will cook easily; if you can’t find them, start cooking the thickest ones first then add the thinner ones after a few minutes. If you enjoy asparagus, check out this recipe roundup for more tasty ideas.
- 1/4 cup (50 g) brown sugar
- 2 tablespoons (30 mL) freshly squeezed lime juice
- 1 teaspoon (2 g) freshly ground black pepper
- 1/2 teaspoon (2.5 g) chili or chili-garlic paste
- 1/4 cup (60 mL) soy sauce (use tamari for gluten-free)
- 2 tablespoons (30 mL) olive oil
- 1 tablespoon (15 mL) sesame oil
- 2 tablespoons (30 mL) water
- 1 large clove garlic, minced
- 20 – 24 spears fresh asparagus
- Lime wedges, for garnish
- In a small bowl, combine the brown sugar, lime juice, pepper, chili paste, soy sauce, olive oil, sesame oil, water and garlic.
- Snap the woody ends off the asparagus (here’s a video in case you don’t know what I’m talking about).
- Place the asparagus in a single layer in a non-reactive dish (or use a large ziploc bag).
- Drizzle the marinade over the spears and jostle them gently so they are evenly coated.
- Let asparagus sit for 15 – 30 minutes.
- Grill (or broil) over medium heat until just tender (about 5 minutes).
- Serve with lime wedges.