Asparagus with Ponzu

Yup, more asparagus. Because it’s so good this time of year. And the weather is perfect for grilling too, so …. grilled asparagus! Plain is fine of course, but asparagus and Ponzu Sauce are a really delicious combo. You can save leftover Ponzu in the fridge for a couple of weeks and use it on more asparagus (grilled, steamed or roasted) or whatever.

My Ponzu recipe is a bit jazzed up with chili pepper, scallion, ginger and coriander. You can make the sauce without these ingredients but it’s so much tastier with….

GRILLED ASPARGUS WITH PONZU SAUCE

• 6 tablespoons Ponzu Sauce

• 2 pounds asparagus

• 2 tablespoons olive oil

• salt to taste

PONZU SAUCE:

• 1/2 cup orange juice

• 1/4 cup lemon juice

• 1/4 cup lime juice

• 1/2 cup soy sauce

• 1/4 cup rice vinegar OR Mirin

• 1 tablespoon fresh ginger, grated

• 1-2 teaspoons chopped fresh chili pepper

• 2 scallions, finely chopped

• 1/4 teaspoon ground coriander

Make the Ponzu Sauce and let it rest for at least one hour. Preheat an outdoor grill or indoor grill pan (or oven broiler). Wash and trim the asparagus and dry the stalks on paper towels. Rub the olive oil over the asparagus. Grill the asparagus for 6-8 minutes, or until they are tender, turning them occasionally and brushing with the Ponzu Sauce. Makes 4-6 servings

To make the Ponzu Sauce: place the orange juice, lemon juice, lime juice, soy sauce and rice vinegar in a bowl. Add the ginger, chili pepper, scallions and coriander. Mix well and let rest for one hour or more before using.

Makes about 1-3/4 cups

Roasted Asparagus with Almonds

I realize most of us can find asparagus year round, but seasonal, locally grown asparagus is special and it’s perfect right now.

Actually this salad is good whenever….

ROASTED ASPARAGUS WITH TOASTED ALMONDS AND GOAT CHEESE

• 1 pound medium asparagus spears

• 3-1/2 tablespoons extra virgin olive oil

• Salt and freshly ground black pepper to taste

• 2 tablespoons white wine vinegar

• 2 tablespoons chopped shallot

• 2 teaspoons chopped fresh mint

• 2 teaspoons chopped fresh dill

• 1/4 cup chopped toasted almonds

• 2 ounces crumbled goat cheese

Preheat the oven to 450 degrees. Wash the asparagus and remove the woody portions at the bottom. Place the asparagus on a baking sheet. Sprinkle 1/2 tablespoon of the olive oil over the spears and roll them to coat completely. Sprinkle with salt and pepper. Roast for 6-10 minutes, depending on thickness, or until barely tender. Place the spears on a serving platter. In a bowl, combine the remaining olive oil, vinegar, shallot, mint and dill. Mix well and pour the dressing over the asparagus. Add the nuts and cheese and toss the ingredients to coat the asparagus completely. Let rest for 10-15 minutes before serving.

Makes 6 servings

Roasted Asparagus with Zatar

When I was a kid, vegetables were always boiled (usually to death) and served with a pat of butter or margarine and it was no wonder that most people hated them.

We’ve learned a lot since then.

Whether you steam, poach or roast them, it’s incredibly easy to dress up any vegetable and make it a delicious side dish or even the star of your dinner.

Like this:

Roasted Asparagus with Zatar

• 1 pound medium-thick asparagus

• 1 tablespoon extra-virgin olive oil

• 1 clove garlic, finely chopped, optional

• Salt and freshly ground black pepper

• 2 tablespoons lemon juice

• 1 teaspoon zatar

Preheat the oven to 450 degrees. Trim the ends of each asparagus spear. Rinse and dry the spears and place them on a rimmed baking sheet. Drizzle the olive oil on top and scatter the optional garlic on top. Roll the spears to coat each one. Sprinkle with salt and pepper. Roast the asparagus for about 10-15 minutes or until tender. Drizzle with the lemon juice, sprinkle with zatar and serve.

NOTE: these are fine whether served hot or at room temperature.

Makes 4-6 servings