Serves: 6
Ingredients:
1 ½ Lb. Asparagus, clean & 1” stem removed
¼ C. Oil, Canola
1 TBSP Garlic, Cloves, minced
1 TBSP Ginger, fresh, minced
1 oz. Onion, Green, sliced
1 TBSP Oil, Sesame
3 TBSP Soy Sauce, Lite
3 TBSP Vinegar, Rice Wine
1 each Orange, fresh, zested & juiced
Procedure:
1. Clean & cut asparagus. Place in mixing bowl.
2. In above mixing bowl, measure & combine canola oil, garlic, ginger, green onion, sesame oil, soy sauce, rice wine vinegar & orange zested & juiced. Mix to incorporate. Marinate overnight
3. Place on a flat top grill set to 350F. for 3 to 4 minutes. Asparagus is meant to be served al dente.
4. Garnish: Onion, Green, sliced
Recipe Type: AuthenticIngredients:
1 ½ Lb. Asparagus, clean & 1” stem removed
¼ C. Oil, Canola
1 TBSP Garlic, Cloves, minced
1 TBSP Ginger, fresh, minced
1 oz. Onion, Green, sliced
1 TBSP Oil, Sesame
3 TBSP Soy Sauce, Lite
3 TBSP Vinegar, Rice Wine
1 each Orange, fresh, zested & juiced
Procedure:
1. Clean & cut asparagus. Place in mixing bowl.
2. In above mixing bowl, measure & combine canola oil, garlic, ginger, green onion, sesame oil, soy sauce, rice wine vinegar & orange zested & juiced. Mix to incorporate. Marinate overnight
3. Place on a flat top grill set to 350F. for 3 to 4 minutes. Asparagus is meant to be served al dente.
4. Garnish: Onion, Green, sliced
Recipe Author: Executive Chef Greg Gefroh
Show: University of North Dakota - Chef's Table
Source: http://und.edu/student-life/dining/chef-table-recipes-2010-11.pdf