Thread the asparagus onto toothpicks or skewers for easy flipping on the grill.
- Prep time 25 minutes
- Total time 50 minutes
- 2 teaspoons sesame oil , divided
- 1 clove garlic , minced
- 1/4 teaspoon hot pepper flakes (optional)
- 1/3 cup packed light brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- 2 bunches asparagus (about 900 g/60 spears total), trimmed
- 1 tablespoon canola oil
- 2 green onions , chopped
- 1/2 cup chopped roasted peanuts (optional)
Soak 40 toothpicks in water for 30 minutes; drain.
Meanwhile, in small saucepan, heat 1 tsp of the sesame oil over medium heat; cook garlic and hot pepper flakes (if using) until fragrant, about 30 seconds. Stir in brown sugar, soy sauce and vinegar; bring to boil. Continue to boil for 1 minute. Remove from heat; stir in remaining 1 tsp sesame oil and 2 tbsp water.
Preheat grill to medium-high. On work surface, lay 3 evenly sized asparagus spears side by side. Thread 1 soaked toothpick through bottom third of spears; repeat with top third. Repeat with remaining asparagus and toothpicks. Brush with canola oil.
Place on grill; close lid and grill, flipping once, until slightly tender and charred, about 4 minutes. Transfer to serving platter. Drizzle with glaze; sprinkle with green onions and peanuts (if using).
Test Kitchen Tip: Choose thick, evenly sized asparagus spears for a uniform cook and presentation.
Makes 10 servings (about 20 bundles total).
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 284 mg
- Sugars 7 g
- Protein 2 g
- Calories 66
- Total fat 3 g
- Potassium 216
- Cholesterol 0 mg
- Total carbohydrate 10 g
- Iron 7
- Folate 58
- Calcium 3
- Vitamin A 9
- Vitamin C 12