Barbecued Asparagus with Soy Sauce
Asparagus cooks very quickly on the barbecue, and green or purple asparagus is great served alongside anything else being barbecued. The spears can also be cooked on a chargrill pan on the stovetop to achieve a similar effect. Serve your barbecued asparagus on a heated plate, as it will cool down quite quickly. You can heat plates in the oven, in a sink of hot water, or in a microwave oven for a minute.
I give small quantities of butter as a tablespoon measurement in this book when an exact amount is not essential. It’s useful to know that a tablespoon of butter is about 20 g – test how close your scoop is by weighing it. It’s important to learn to ‘measure’ with your eyes as well as the scales as you develop your cooking skills.
2 teaspoons extra-virgin olive oil
16 green or purple asparagus spears, trimmed
2 tablespoons butter
2 teaspoons light soy sauce
freshly ground black pepper
Dip a pastry brush in the oil and ‘paint’ each asparagus spear very lightly. Rest the spears on a plate.
Heat a barbecue or chargrill pan to medium heat. Melt the butter in a small saucepan and add the soy sauce. Keep this warm while you cook the asparagus.
Grill the spears, turning after 3 minutes. Cook for another 1–2 minutes. The spears should be well marked from the grill and crisp-tender. Transfer the cooked asparagus to a warmed serving plate and drizzle with the buttery sauce. Grind over a little pepper. (There is no need to add salt as the soy sauce is already salty.) Serve immediately.
Reproduced from The Cook’s Apprentice (Penguin/Lantern, 2018) with permission from Stephanie Alexander.
Signed copies can be purchased via www.kitchengardenfoundation.org.au/shop
You can follow Stephanie’s adventures in food on Instagram @growcookeat