RECIPE: REC: Grilled Asian Glazed Asparagus

RECIPE:
D

deb-in-mi

Well-known member
These were SOOO good. The recipe is also supposed to be used on flank steak - but it added very little flavour. Now the asparagus, tho, was a whole different story. Delicious!

Grilled Asian Glazed Asparagus

1/4 cup oyster sauce

2 T. balsamic vinegar

1 tsp. grainy mustard

1.5 tsp. brown sugar

1/2 tsp. hot red-pepper flakes

Asparagus

Mix above ingredients. Brush asparagus with glaze and grill (via skewers or in a basket) – grill until desired doneness!

Note: the recipe above was for the flank and the asparagus - you can cut in half. The original recipe did not include the brown sugar.

Adapted from Gourmet, 2008

 
2 similar recipe fav's: Grilled Marinated Asparagus and Chilled Asparagus with Sesame Vinaigrette

Grilled Marinated Asparagus

1lb fresh medium-thick ASPARAGUS, trimmed, then blanched 2 minutes
2 Tbsp extra-virgin OLIVE OIL
1 clove GARLIC, finely minced
SALT and freshly ground BLACK PEPPER
1 Tbsp RED WINE VINEGAR

Marinate the blanched asparagus in the rest of the ingredients for an hour or so, making sure each spear is well coated.

Heat a grill pan or barbecue grill as hot as possible, lay out the asparagus and cook 1-3 minutes until they start to develop marks from the searing. Remove and serve hot or chilled the next day.


Chilled Asparagus with Sesame Vinaigrette

2 pounds ASPARAGUS, trimmed
2 Tbsp plus 2 tsp oriental SESAME OIL
2 Tbsp plus 2 tsp RICE VINEGAR
1 Tbsp plus 1 tsp SOY SAUCE
1 tsp SUGAR
2 Tbsp SESAME SEEDS, toasted

Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes, then drain. Rinse with cold water and drain again. Pat dry with paper towels and arrange on a platter. Mix sesame oil, sugar, rice vinegar, & soy sauce in small bowl. Season dressing with salt & pepper.

(Asparagus & dressing can be prepared 1 day ahead. Cover separately and refrigerate.)
About 1 hour before serving, spoon dressing over asparagus and sprinkle with the sesame seeds. Eat!

 
Deb, this recipe sounds great. I just made it and am going to use it on

Roly Poly squash cut into slabs tonight. Will grill it along with some pork chops.

 
Steve, I've been making the Sesame Vinaigrette recipe for a couple of years now

I love that I can do it in the morning, and not have to worry about my veggie at the last minute. It is a great company dish. Everyone has loved it.

 
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