Spring weather brings beautiful fresh asparagus. It also brings warm days and that means it’s time to get into the back yard and crank up the grill. When big chunks of smoke infused flesh won’t make it, try this urbane dish, created for the sophisticated griller. It makes a perfect partner for grilled salmon or chicken breast.
1 tablespoon orange zest
The juice of 3 or 4 oranges
1 tablespoon olive oil
1 tablespoon Balsamic vinegar
1 teaspoon dark soy sauce
Sesame oil to taste
1 teaspoon finely minced fresh thyme
1 teaspoon finely minced fresh mint
About 2 pounds of fresh asparagus
Fresh coarse ground black peppe to taste
Put the first eight ingredients in a sauce pan and bring to a boil. Immediately reduce the heat to maintain a simmer and continue to cook for three or four minutes.
Remove 1 or 2 inches from the end of the asparagus. Place on the grill over a moderate heat and cook on each side until just beginning to brown. Paint with the orange sauce and continue cooking, painting with sauce frequently, until it reaches the desired degree of doneness. Less time is better than more. Remove to a serving plate and pour the remaining sauce over. Garnish with slices of orange and sprigs of fresh herbs.