Asian Inspired Grilled Asparagus Food

ASIAN ASPARAGUS

Steps:

• Cut asparagus into 2" pieces.
• Heat oil in wok or large skillet (high heat).
• Add asparagus, stir fry for 1 minute.
• Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
• Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
• Serve immediately.

GRILLED ASIAN ASPARAGUS

Steps:

• Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
• Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.

ASIAN INSPIRED ASPARAGUS

Steps:

• After breaking the asparagus at its weak point and tossing the woody part out, I wrap the group of stalks with a rubberband to make them easier to cut.
• Then I cut the asparagus cross wise into 3/8" pieces. (Does not have to be precise).
• On medium heat, melt butter in a skillet and then add the asparagus pieces.
• Saute on medium heat for 3-4 minutes stirring frequently.
• Reduce temperature to low.
• Add Hoisin and Sweet Chili sauce to asparagus and stirring to mix thoroughly.
• Cook for an additional 1-2 minutes on low stirring frequently.
• Enjoy!

ASIAN INSPIRED GRILLED ASPARAGUS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill asparagus on preheated grill until they turn bright green and have grill marks, about 5 minutes per side. Transfer to baking dish.
• Whisk soy sauce and sesame oil together in a bowl; pour over cooked asparagus. Marinate in refrigerator for at least 30 minutes.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

CONTEST-WINNING GRILLED ASIAN FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

GRILLED POTATOES WITH ASIAN SEASONINGS

Steps:

• Set up the grill for indirect grilling and preheat to medium.
• Cut 4 sheets of heavy-duty foil, each 14 X 8 inches. Place a sheet of foil, shiny side down, narrow edge toward you on the work surface. Smear a tablespoon of the butter in the center of the bottom half of the rectangle (the half closest to you).
• Mix the soy sauce, sesame seeds, garlic and scallions.
• Top each buttered area with 1/4 of the potatoes and 1/4 of the soy sauce mixture. Season with salt and pepper before closing up the packages.
• Fold the top half of the foil over the potatoes and bring the top and bottom edges together. Fold the edges over several times to make a tight seal.
• When ready to cook, place the foil packages in the center of the hot grate, away from the heat. Cover the grill and cook until the packages are dramatically puffed, 20 to 30 minutes.
• Serve, warning everyone to open the packages at arm's length, using knives and forks, as the escaping steam will be very hot.

ASIAN GLAZED SALMON

Steps:

• Place the sugar, soy sauce, hoisin sauce, ginger, dash of red pepper flakes, garlic, and lime juice in a medium nonreactive saucepan.
• Bring the mixture to a boil, reduce the heat to medium, and cook for 15 to 20 minutes, or until the sauce forms a glaze. Set aside.
• Preheat the broiler.
• Place the salmon fillets on a broiler pan and baste with the sauce. Let sit for 15 minutes. Broil them until cooked through, about 8 minutes, basting again with the glaze.
• Remove the salmon from the heat and baste once more with the glaze before serving.