Marinated Asparagus

It’s a coconut celebration today as Yudhika Sujanani prepares a scrumptious Asian feast. She starts off with a hearty Slow Cooked Asian Beef, fresh Marinated Asparagus served with an aromatic Coconut Scented Rice. For that sweet finish –a spicy Coconut & Lemon Grass Cake.


  • 400g asparagus spears
  • 45ml soy sauce
  • 45ml lemon juice
  • 2,5ml crushed garlic
  • Chopped coriander
  • 10ml honey


  1. Bring a little water to the boil and blanch the asparagus for 60 seconds.
  2. Plunge the asparagus into iced water to stop the cooking process. Once the asparagus is chilled, place them on a dishtowel, dabbing lightly to remove the excess moisture. Place the asparagus on a serving platter.
  3. Combine the soy sauce, lemon juice, crushed garlic, coriander and honey in a glass jar.
  4. Seal the jar with a tight fitting lid and shake well to combine.
  5. Pour the dressing over the asparagus and leave to marinate.