Grilled Asparagus in Ponzu Sauce
Fresh off the grill to soak up the tangy flavor of ponzu sauce
10min
38kcal
551mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Break off the hard base of each asparagus and peel the bottom 4 cm (1.5 in.) of each spear. Remove the hard base from the shiitake mushrooms.
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Heat (1) and the long onion over a BBQ-style grill or in an oven grill at medium heat. Cook until slightly tender. Cut the asparagus and onion into 4 cm (1.5 in.) lengths and the shiitake mushrooms into easy-to-eat pieces.
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Dress (2) with (A) before serving.
Cooking Basics
Green asparagus - peeling off the outer skin
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Japanese long onion - cutting into chunks
Cut up from one end into about 3 cm (1.2 in.) lengths.
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