Monday, June 09, 2008

Grilled Asparagus Rafts

In theory this is good, but I screwed it up. First, I used a grill pan instead of a real grill and apparently that wasn't a good idea because the asparagus didn't cook through evenly. Second, I couldn't make "rafts" because the asparagus was too thin to take a bamboo skewer. It was lame. So I just doused them in sauce and put them on the grill pan.

It would have been yummier if it had cooked through. I would not make this again, or I would make it on a real grill.


Grilled Asparagus Rafts
Cooking Light, August 2003

Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides.

16 thick asparagus spears (about 1 pound)
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1 garlic clove, minced
2 teaspoons sesame seeds, toasted
1/4 teaspoon black pepper
Dash of salt

Prepare grill to high heat.

Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.

Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.

Yield: 4 servings

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