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

Grilled Asparagus Salad

When the weather is hot and sticky I find myself yearning for fruits and vegetables, not meat. I want salads, cold rice or noodles. Easy food, easy to prepare, easy to digest.

I recently had some grilled asparagus left over and used them for salad the next day. This dish was the perfect accompaniment to a rice salad that had other leftover vegetables in it!

 

Grilled Asparagus Salad

• 1 pound asparagus
• 4 tablespoons olive oil
• 4 cups mixed cut up salad greens
• 1 cup halved grape tomatoes
• 1/2 cup crumbled blue or feta cheese
• 2-3 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• freshly ground black pepper to taste

Preheat an outdoor grill (or turn oven to 450 degrees). Trim the asparagus and place them in a shallow dish. Pour about 2 teaspoons of the olive oil over the asparagus and roll the spears to coat them evenly. Grill the spears, turning them once or twice, for 5-8 minutes, depending on thickness. Cut the spears into bite size pieces and place in a salad bowl. Add the salad greens, tomatoes and cheese and toss the ingredients. Mix the remaining olive oil, 2 tablespoons red wine vinegar and mustard and pour the dressing over the salad. Toss and taste. Add more vinegar to taste. Sprinkle with pepper and serve.

Makes 6-8 servings