Friday, April 19, 2013
Grilled Asparagus with Sriracha & Toasted Pecan Vinaigrette
I love asparagus in pretty much all forms, except canned. I love it roasted, blanched, grilled, you name it, I will eat it. One of my all-time favorite ways to eat asparagus is marinated asparagus. It is so delicious and you eat it cold, yum. Well, I think that this way of preparing the asparagus has moved right on up to first place.
This could not have been easier to prepare. It is perfect for the summer, when you just don't feel like turning your oven on. It would also be great for when you have friends and family over to cook-out, it takes no time at all to prepare and this recipe could easily be doubled. If you do not have access to a grill, you easily steam, blanch, or roast the asparagus and then top with the vinaigrette.
Source: I Breathe... I'm Hungry...
1 pound of Asparagus, fresh and trimmed
1/4 cup of olive oil + 1 teaspoon
Kosher Salt, to taste
1 tablespoon of Sriracha Sauce
2 teaspoons of Soy Sauce
2 tablespoons of Rice Wine Vinegar
1 teaspoon of Sugar or Honey
1 tablespoon of Lime Juice
2 tablespoons of Pecans, toasted and chopped
First, coat the asparagus with 1 teaspoon of oil and salt, to taste.
Now, grill the asparagus for a couple of minutes on each side, or until the asparagus is tender. Remove from grill and set on a platter.
Next, whisk together 1/4 cup of olive oil, sriracha, soy sauce, rice wine vinegar, sugar, and lime juice. Drizzle the vinaigrette over the asparagus and top with the toasted pecans.
The Barbee Housewife