Spring is not only the time to finally breathe fresh, warm air, but also the time to enjoy fresh vegetables. Smidrai is finding more and more fans in Lithuania. Fresh, juicy, freshly picked, they can be eaten raw, and if you want to eat more, they are usually fried with butter or bacon, seasoned with pepper and salt.
In the new COBB "Anywhere but kitchen" recipe book for COBB grill owners, we found a different recipe for smidras (also known as asparagus). He was impressed by the originality and simplicity at the same time. We invite you to travel to Asian countries and enjoy the tastes and smells of these countries!
Combine the smidris prepared in this way with eggs benedict, serve as a side dish to salmon or enjoy as a delicious starter before the main course.
Although the recipe is intended COBB travel grills owners, it can be repeated with any other grill, barbecue or simply in the home kitchen.
It will only take 10 minutes to prepare.
Required accessories:
- COBB cobblestone coal tablet (1 pc) OR Weber charcoal briquettes (7 units). You will need to tan the briquettes Weber / Fire Up tanners (4 pcs)
- A fire burner (e.g. PETROMAX mini or PETROMAX Professional)
- COBB Griddle or Griddle Plus ribbed baking surface
Ingredients (4 servings):
- 2 bunches (±500g) of fresh asparagus
- A splash of vegetable oil
- Salt and pepper
- 1/4 cup (60 ml) ponzu sauce (can be substituted with mild soy sauce with a squeeze of lemon juice)
- 1/2 cup (125 ml) mild mayonnaise
- 3 p.m. (45 ml) wasabi paste (adjust to taste)
- 1 tbsp. (5ml) sesame oil
- 3 p.m. (45 mL) toasted sesame seeds
- 50 g (bundle) onion leaves (chopped)
Production:
- Put it in COBB CobbleStone coconut charcoal tablet with fire torch and wait a few minutes until the carbon tablet turns gray (±5 min.) Or if you don't have one CobbleStone tablets, use others, e.g. WEBER charcoal briquettes. You will burn them by burning them tanners. You can cook when the briquettes turn gray (this may take ±15 minutes).
- To COBB grill insert the fluted (Griddle or Griddle Plus) plane and close the grill lid. Leave to warm for 10 minutes.
- While the coals are burning and the grill is heating, toss the smidgens with oil and sprinkle with pepper and salt. Bake on Griddle/Griddle Plus grill surfaces until soft (±1-2 min).
- Place the squid on a plate and pour the ponzu sauce over it.
- Mix mayonnaise, wasabi and sesame oil. Place it on top of the baked smidri. Top with sesame seeds, strapped with scallion leaves.
Delicious!
We invite you to discover even more recipes and make the most of yours travel COBB grill possibilities with the new recipe book "Anywhere but the Kitchen". It accurately lists all the ingredients, the number of portions, the cooking time, the required grill equipment and all other small and large details for each recipe.
