I don’t know what it’s like where you’re at, but around these parts, grilling season has officially arrived! I find that people are continually surprised to learn just how much use a vegan can get out of an outdoor grill – being as heavily associated with sauce-covered meat as they are. Aside from old standbys like veggie burgers and hot dogs, grilling can be used to delicious effect on vegetables and fruit of all kinds!
This is a new recipe I picked up a while back that puts a yummy twist on basic grilled asparagus but complements standard grilled fare just as nicely.
The original recipe directions recommend threading two skewers horizontally through sets of 4-6 stalks of asparagus (one about an inch from the top of each stalk and one about an inch from the bottom) for easy handling and even cooking on the grill. I think they’re right about the even cooking part, but this turned out to be a little more trouble than it was worth. Feel free to give it a try or just place each stalk directly on the grill, as usual.
Recipe Courtesy of Cooking Light
16 thick asparagus spears (about 1 lb)
1 tbs Tamari or soy sauce
1 tsp dark/toasted sesame oil
1 garlic clove, minced
2 tsp sesame seeds
1/4 tsp black pepper
dash of salt
- Prepare grill to high heat
- Snap off tough ends of asparagus
- Combine Tamari or soy, oil and garlic; brush evenly over both sides of asparagus
- Grill 3 minutes on each side or until crisp-tender
- Remove from heat and sprinkle evenly with sesame seeds, pepper and salt
Yield: Serves 4