Grilled asparagus…several variations

Asparagus Drenched in Curry Butter

Asparagus is the perfect spring food! It can be done on foil in the oven at 400 or on the grill. It only takes about 10 to 12 minutes till it’s tender crisp, so it’s pretty easy to time it with the rest of your meal. Here are several variations that you can try. Personally, I rarely get tired of just having it plain:

Plain Asparagus

Wash and snap the stalks.
Place the bunch on foil and put it (open) into a 400 oven or onto hot grill.
Take it out 10 -12 minutes later.
Gobble it down.

Dressed up with Soy and Vinegar

1 lb asparagus
Salt and pepper
1 T butter
1 t soy sauce
1 t balsamic vinegar
Lemon rind (opt)

Wash and snap the stalks.
Place the bunch on foil, sprinkle with salt and pepper, and put it (open) into a 400 oven or hot grill.
Take it out 10 -12 minutes later.

Heat butter in a small skillet until it is lightly browned. Remove pan from heat and stir in soy and vinegar. Drizzle over asparagus. Add more pepper if desired and a sprinkling of lemon rind (opt).


Sesame Asparagus

1 lb aspargus
1 T soy sauce
1 t sesame oil
Garlic clove, minced
2 t sesame seeds
Salt and pepper

Wash and snap the stalks. Combine soy sauce, oil, and garlic, and brush over the asparagus. Place the bunch on foil and put it (open) into a 400 oven or onto hot grill. 10 -12 minutes later, remove and sprinkle with sesame seeds, salt and pepper.


Drenched in Curry Butter

1 lb asparagus
Salt and pepper
1 T butter
1 T olive oil
1 t curry paste or mixed curry spices
1 t lemon juice
Shallot, chopped finely

Wash and snap the stalks.
Place the bunch on foil, sprinkle with salt and pepper, and put it (open) into a 400 oven or hot grill.
Take it out 10 -12 minutes later.

Heat the oil and butter in a small skillet. Add the lemon juice and curry spices and blend well. Saute the shallots until tender. Drizzle over asparagus and serve.