Advertisement
  • Newsletters
  • Subscribe

Anju's Grilled Asparagus Doenjang

5

  • Prep Time10 min
  • Total Time20 min
  • Makes4 Servings
By Chatelaine
Anju's Grilled Asparagus Doenjang

Angus Fergusson

Chatelaine Triple Tested

The perfect side to throw on the grill.

Ingredients

  • 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

Instructions

  • 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.

Get more of our best asparagus recipes.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.