Grilled Asparagus is cooked over a charcoal grill after being coated with an Asian glaze.
Nicholas Culpepper, a well-known seventeenth century herbalist declared that "Asparagus stirreth up bodily lust in both men and women."
With that in mind and this vegetable recipes, it may be time to cook up a little love. Being a lover of asparagus myself, as long as it fresh, I found this is one of the easy vegetarian recipes.
"You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul." - Saki
- 1 1/2 lb. fresh asparagus
- 1/4 c. soy sauce
- 2 tbsp. fresh orange juice
- 2 tsp. minced garlic
- 1 tsp. minced fresh chili pepper
- salt and fresh ground black pepper to taste
- 1/4 red onion, sliced very thin
- 1 orange, peeled, seeded, sectioned and sections halved
Rinse the asparagus and snap of the tough ends.
In a small bowl, combine the soy sauce, orange juice , garlic and chili pepper. Mix very well.
Brush the soy-orange mixture over the asparagus stalks, sprinkle them liberally with salt and pepper and grill over a medium-hot fire, rolling occasionally to ensure even cooking for about 8 or 10 minutes or until the stalks are just lightly browned and cooked through. If there is any soy mixture left over, brush it over the asparagus during the last 30 seconds of cooking.
Arrange asparagus on a platter, garnish with onion slices and orange sections. Serve immediately.
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