Grilled Asparagus with Togarashi and Lime

Grilled asparagus with togarashi and lime.

This simple and tasty recipe accomplishes two goals: It offers another excuse to fire up the grill this summer, and makes the most of fresh asparagus while it’s still in season. This recipe upgrades standard grilled asparagus with a pop of lime juice and spicy togarashi, a Japanese blend of chile peppers, sesame seeds and seaweed. The bite of acid and heat is balanced with the mellow sweetness of honey and garlic, which get further depth of flavor and caramelization from the grill.

Look for togarashi at your favorite local Asian supermarket or specialty grocery store.

Grilled Asparagus with Togarashi and Lime

Serves | 4 |

  • 1 lb asparagus, peeled
  • 1 Tbsp olive oil
  • 3 cloves garlic, grated
  • salt and freshly ground black pepper, to taste
  • juice of 1 lime
  • ½ tsp togarashi
  • ½ tsp honey

| Preparation | Heat grill or a grill pan on your stovetop to high heat. In a medium bowl, add asparagus, olive oil and garlic and season with salt and pepper; toss to coat. Add asparagus to grill grates or grill pan and char 3 to 4 minutes per side. Return to medium bowl and add remaining ingredients; toss to coat and season with salt and pepper to taste. Serve warm or at room temperature.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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