Marinated Grilled Asparagus

This is only very slightly adapted from Bobby Flay; it’s great with fish, chicken or any kind of Asian Noodles. I like to grill a double batch of asparagus- eat half the first night and make this marinated asparagus out of the rest for the next night.

2 bunches asparagus, grilled
Note: to grill asparagus: snap off woody ends, drizzle with olive oil, sprinkle with kosher salt and pepper and grill over high heat on one of those grill pans that has holes in it for about 10 to 15 minutes, turning frequently)

For the dressing:
1/4 cup rice vinegar (unseasoned)
2 t honey
1 T Sriracha sauce (or 1 t dried red chile flakes)
1 finely chopped or pressed clove of garlic
1 T soy sauce
2 t toasted sesame oil
1/4 t kosher salt
freshly ground pepper
1/8 cup canola oil
2 T sesame seeds, toasted in a little frying pan

Whisk together all ingredient for the dressing. Pour over the asparagus and marinate for at least 4 hours and up to 24. I like to remove it from the marinade onto a serving plate.

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