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  • Jefferson Adams
    Jefferson Adams

    Grilled Asparagus with Wasabi Soy Dipping Sauce (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 07/02/2015 - Grilled asparagus is an easy, delicious vegetable that grills up quickly, and tastes great with a minimum of condiments.

    This recipe makes for a yummy departure from standard grilled asparagus. The secret is in the soy wasabi dipping sauce. This asparagus recipe is sure to make a splash at your next barbecue or backyard party.

    Photo: CC--Sheri WetherellIngredients:

    • 1½ pounds fresh asparagus
    • 1 tablespoon olive oil
    • 1 cup Kewpie Japanese mayonnaise (Miracle Whip will work)
    • 3 tablespoons gluten-free soy sauce
    • 1 tablespoon sugar
    • 2-3 teaspoons wasabi paste, to taste
    • 1½ tablespoons lemon juice
    • 1 lemon, cut into wedges, for serving
    • dash of Kosher salt

    Trim asparagus ends and discard.

    Heat grill to medium-high heat.

    Brush asparagus with olive oil and sprinkle with salt.

    Grill for about 5 minutes, turning as needed, until tender.

    Remove to a plate when done. Serve with lemon wedges.

    In a small bowl, mix together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste.

    Serve asparagus on small plates with with fresh lemon wedges and a dollop of dipping sauce.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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