Photo: Jennifer Causey; Styling: Claire Spollen
1. Combine hoisin sauce, vinegar, soy sauce, and Sriracha in a bowl. Heat a grill pan over medium-high heat. Toss green onions and asparagus spears with olive oil; sprinkle with pepper and salt. Cook 2 minutes on each side. Brush with hoisin mixture during last 30 seconds of grilling.