Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
- SERVES 2-4 as a Side Dish
- a generous handful of asparagus (enough for 2-4 people)
- 2 Tbsp. oyster sauce (or vegetarian oyster sauce - available at Asian food stores)
- 4 cloves garlic, minced
- 1 Tbsp. fresh lime juice
- 1 Tbsp. brown sugar
- 1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili OR 1/4 to 1/2 tsp. cayenne pepper
- Snap off the tough ends of the asparagus (the spears will naturally snap at the right place). Disgard the ends, or save for soup stock.
- Mix together the oyster sauce, garlic, lime juice, brown sugar and chili/cayenne to make the marinade.
- Place asparagus in a flat-bottomed dish or bowl. Pour the marinade over. Use a spoon or pastry brush to distribute the marinade over the length of the spears, or just keep turning the asparagus with your hands until the sauce is well distributed.
- Allow to marinate at least 10 minutes, or up to 1 hour in the refrigerator.
- Lightly brush a hot grill with oil. Grill the asparagus until it is lightly browned and slightly withered on the outside, but still crunchy in the middle.
- Serve with rice, or whatever else you happen to be cooking up. ENJOY!
Tip: I like to keep the marinade dish nearby while grilling. When the spears are done, I place them back in the dish and roll them around so they get an extra hit of sauce (Unlike when I marinate meat, I don't have to worry about the bacteria factor). If I'm just eating with family, I serve the asparagus right out of the dish - my family loves it!