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Grilled Asparagus with Wasabi Soy Dipping Sauce (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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.
- 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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