Grilled Asparagus with Ponzu Sauce
With the delicious flavor of shiitake mushrooms and negi Japanese long onions
10 minutes
32kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Bend the base of each asparagus and peel off the bottom 4 cm (1-1/2 in.) of each stalk. Remove the base of the shiitake mushrooms.
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Heat (1) and the long onion in a grill or on a grill net over medium heat. Cook until slightly tender. Cut the asparagus and onion into 4 cm (1-1/2 in.) lengths and the shiitake mushrooms into easy-to-eat pieces.
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Dress (2) with (A) and serve.
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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