Anju's grilled asparagus doenjang

4

PREP TIME

10 min

TOTAL TIME

20 min

Makes

4 Servings

Anju's grilled asparagus doenjang

Angus Fergusson

Ingredients

  • 2 tbsp unsalted butter , at room temperature
  • 2 tbsp doenjang paste
  • 1 tsp honey
  • 1 1/2 tsp rice-wine vinegar
  • 1 bunch asparagus , trimmed
  • 1 1/2 tsp canola oil
  • 1 tbsp lime juice
  • 2 tbsp grated parmesan

Instructions

  • Preheat barbecue to medium.
  • Whisk butter with doenjang, honey and vinegar in a medium bowl. Set aside. Toss asparagus with oil in a medium bowl. Season with pepper.
  • Oil grill, then barbecue asparagus, with lid open, flipping once, until tender-crisp, 6 to 8 min.
  • Toss hot asparagus with doenjang butter and turn until well coated. Serve drizzled with lime juice and garnished with parmesan. Serve with Anju’s marinated rib-eye steak.

Nutrition (per serving)

  • Calories
  • 110,
  • Protein
  • 4 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 9 g,
  • Sodium
  • 518 mg.

Substitution Tip:

Doenjang is Korean soy bean paste that looks like miso but is saltier and has a much stronger flavour. It can be replaced with Japanese miso.

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