I find a mix of sweet, spicy, sour, and salty – common in many Asian cuisines – is a perfect companion to most vegetables. Sending asparagus on quick trip through this zippy marinade followed by a few minutes on a hot barbeque is all you need to prepare a flavourful side dish that just might have your family reaching for seconds. Choose asparagus spears that are uniform in thickness so they will cook evenly. You might be pleasantly surprised to find your kids develop a fondness for asparagus prepared this way - the sweet-salty combo is usually a crowd pleaser.
Combine the brown sugar, lime juice, pepper, chili paste, soy sauce, olive oil, sesame oil, water and garlic.
Snap the woody ends off the asparagus (here’s a video in case you don’t know what I’m talking about).
Place the asparagus in a single layer in a non-reactive dish (or a ziploc bag).
Drizzle the marinade over the spears and jostle them gently so they are evenly coated.
Let asparagus sit for 15 – 30 minutes.
BBQ over hot coals or on gas grill set to medium hot for 5 minutes or until done. Some spears may cook faster than others so check often.
Serve with lime wedges.