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Instrucciones
1
Corta y descártalos extremos duros de los espárragos. Corta los extremos de los cebollinos, deja aproximadamente 1/2 pulgada. Pásales un pincel con 1 cucharadita de aceite de oliva.
2
Coloca sobre la cocina una plancha de hierro fundido con hendiduras de grill o una parrilla a temperatura media alta. Agrégalos cebollinos o cebollitas de cambray, asa entre 3 y 4 minutos, dales vuelta con frecuencia (algunos se tostarán). Sepáralas a un lado en un platón.
3
Agrega los espárragos, ásalos entre 5 y 8 minutos, dar vuelta con frecuencia (algunos se tostarán). Colócalos en la fuente con los cebollinos.
4
Mezcla los ingredientes del marinado; viértelos o sírvelos con los espárragos y los cebollinos.
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Consejos de expertos
consejo 1
Si se hacen al aire libre, calienta una parrilla a gas o a carbón. Coloca los espárragos y los cebollinos en una parrilla a temperatura media. Sigue los tiempos de cocción de los pasos 2 y 3.
consejo 2
Sirve con tu proteína favorita.
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