Take freshly harvested local asparagus to the next level with this bold garlic/ginger marinade
The season for locally grown asparagus is upon us. If you are a Midwest dweller then you know that this window has opened if only but for a moment. Before June ends the local crop will be gone, not to be seen until next year.
Do not waste time lamenting this local delight's limited availability. Enjoy these hearty stalks of goodness to your heart's content while they are here.
One of the best ways to prepare asparagus is on a grill. Yes, you can prep your dish by tossing it in olive oil then sprinkling it with lemon just and a dash of salt and pepper. But where is the fun in that?
Try an unexpected taste by pairing the smoky sweetness of grilled asparagus with the bold flavors in this Asian garlic/ginger marinade.
Marinated Grilled Asparagus
1 pound locally grown asparagus (whole)
½ cup sesame oil
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp mirin sake
1 tbsp oyster sauce
3 cloves garlic (minced)
2 tsp fresh ginger (minced)
Get your ingredients from Forty Acres Fresh Market
Order a $20 Veggie Box or Mix It Up Box and request asparagus, garlic, and ginger.
Check for the latest information on Forty Acres Fresh Market produce stands and popup markets
Directions should always be short and to the point.
Prepare your marinade
Combine sesame oil, soy sauce, dark soy sauce, rice vinegar, mirin sake, oyster sauce, garlic, and ginger in a bowl. Whisk ingredients until well blended.
Trim your asparagus. Either snap the ends by gently bending the stalk about two-thirds of the way down the stalk or grab a sharp knife and slice.
Marinate asparagus in the marinade for at least 1 hour, but no more than 3. You don't want your stalks to get soft.
Preheat the grill to 350-400°F and brush the grill grates clean.
When the grill is hot place the asparagus perpendicular across the grates so that it does not fall through. This also gives your asparagus some cool grill lines.
Grill with the lid closed until asparagus is tender and crisp. This should take between 6-10 minutes for thick stalks.
Use tongs to roll the spears for even grill marks. When finished, remove from grill, sprinkle with sesame seeds and serve. Enjoy!
How did yours come out? Leave a comment below.