JULY/AUGUST 2004
Lao-style Asparagus
2 pounds asparagus
1 tablespoon chili paste
1/4 cup crushed peanuts
2 tablespoons fresh lime juice
1/4 cup sliced scallions
1/4 cup toasted sesame oil
1/4 cup sherry vinegar
Pare away any tough, thick ends of asparagus to make tender. Prepare marinade by whisking all remaining ingredients. Pour marinade over asparagus and chill overnight in refrigerator. Remove asparagus from marinade and grill over hot charcoals until blistered and slightly blackened. Remove asparagus from grill and pour marinade over asparagus. Serve at room temperature.
