This time of year I will find absolutely any excuse to use the barbecue. Lunch, dinner, dessert, salads and sides, is there anything that doesn’t taste amazing grilled??
Asparagus is one of my favourite vegetables to cook on the barbecue, I love the delicious nutty flavour it develops when grilled that reminds me of the yakitori you can get at a Japanese restaurant. I was originally planning on keeping this recipe simple and just using the asparagus but I had some extra scallions (or spring onions) in the fridge and decided to try grilling them as well. Grilling completely transforms the flavours of the scallions, I can’t believe I have never tried doing this before! They quickly lose their sharp oniony taste and become deliciously sweet and smokey.
The asparagus and scallions are a winning combination when grilled together and served with this slightly sweet sesame and garlic sauce. The grilled vegetables are so good that the sauce is kept simple (just 4 ingredients!) to allow the other flavours to shine through. I served this as a side dish with grilled chicken but the leftovers tasted just as good cold the next day.
If you are looking for a fun new way to prepare veggies for a barbecue you should definitely give this recipe a try, it’s simple, easy to prepare and tastes seriously delicious.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1 bunch asparagus approx 10 spears
- 2 bunches spring onions/scallions/green onions
- 1 clove garlic
- 2 tbsp sesame oil
- 1 tsp honey (sub for 2tsp orange juice for Whole30)
- 1 tbsp coconut aminos or tamari
- 2 tsp toasted sesame seeds
Turn on the barbecue and set to medium heat
Cut off the tough woody ends of the asparagus and wash the scallions and peel off or cut any wilted greens
In a bowl whisk together the crushed garlic clove, sesame oil, honey and tamari/coconut aminos
Place the scallions and asparagus on the barbecue and brush with the sauce. Cook for approximately 4 to 5 minutes per side (10 minutes total) until they are tender with char marks. You may require more time depending on the size and thickness of the vegetables
Place the grilled vegetables on a serving plate and top with the remaining marinade and sprinkle with sesame seeds.