Anju's grilled asparagus doenjang


  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 Servings
Anju's grilled asparagus doenjang

Angus Fergusson

Chatelaine Triple Tested


  • 2 tbsp unsalted butter, at room temperature

  • 2 tbsp doenjang paste

  • 1 tsp honey

  • 1 1/2 tsp rice-wine vinegar

  • 1 bunch asparagus, trimmed

  • 1 1/2 tsp canola oil

  • 1 tbsp lime juice

  • 2 tbsp grated parmesan


  • Preheat barbecue to medium.

  • Whisk butter with doenjang, honey and vinegar in a medium bowl. Set aside. Toss asparagus with oil in a medium bowl. Season with pepper.

  • Oil grill, then barbecue asparagus, with lid open, flipping once, until tender-crisp, 6 to 8 min.

  • Toss hot asparagus with doenjang butter and turn until well coated. Serve drizzled with lime juice and garnished with parmesan. Serve with Anju's marinated rib-eye steak.

Nutrition (per serving)

Calories 110, Protein 4g, Carbohydrates 6g, Fat 9g, Sodium 518mg.

Substitution Tip:

Doenjang is Korean soy bean paste that looks like miso but is saltier and has a much stronger flavour. It can be replaced with Japanese miso.