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This recipe is a nice twist on traditional grilled asparagus spears. Skewering groups of asparagus spears together makes them easier to flip on the grill. Sesame seeds lend additional crunch and a sprinkling of color to the dark green spears. The secret for cooking asparagus is simple: don't overcook it. The slender shoots should turn out crisp and bright in color.

Steven Raichlen
Recipe by Oxmoor House March 2007

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Recipe Summary

Yield:
4 servings (serving size: 1 asparagus raft)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or wooden picks 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.

Source

Recipes adapted from Steven Raichlen's books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003)

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