Grilled Asparagus with Chili Oil Print this recipe

Ingredients

• 1 bunch asparagus, trimmed and peeled, if needed
• Chili oil to taste
• salt and pepper to taste

marinade

• 1 stalk lemongrass, minced (optional)
• 1 Thai red chili, minced
• 1 lime
• 2 cloves garlic, peeled and crushed
• 2 tablespoons soy sauce

Instructions

1. Bring a pot of salted water to a boil. Add the asparagus and cook for 2 minutes (depending on size). Remove and shock in ice water to stop cooking.
2. Cut lime in half and squeeze juice from 1/2 of a lime into a gallon-size GLAD® storage bag. Reserve the other half of the lime to use as a garnish later. Add remaining marinade ingredients to the bag, seal and shake. Add cooled asparagus, reseal bag and refrigerate for 4 hours to marinate.
3. Preheat the grill using Kingsford® charcoal, until the briquets are consistently ashed over.
4. When grill is medium hot, remove asparagus from marinade, reserving liquid. Place asparagus on grill and baste frequently with the marinade. Grill until desired char or grill marks are acquired.
5. Remove asparagus from grill and serve immediately with a drizzle of chili oil and a lime wedge.

Credit

1. Recipe created by Chef Rodman Shields of Nick & Sam’s in Dallas on behalf of the Walmart Choice Steak Challenge presented by Kingsford® charcoal and Coca-Cola©.