Makes 4 servings
Prep time: 15 minutes
Cook time: 7 minutes
1 large bunch asparagus, trimmed
1 small yellow bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
4 tablespoons coconut aminos or gluten-free soy sauce, divided
2 tablespoons toasted sesame oil, divided
2 tablespoons unseasoned rice wine vinegar, divided
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Pinch of red pepper flakes
1 teaspoon powdered erythritol (optional)
2 green onions, sliced on the bias, for garnish
1 tablespoon toasted sesame seeds, for garnish
Place the asparagus and bell peppers in a large shallow bowl.
In a small bowl, combine 2 tablespoons of the coconut aminos, 1 tablespoon of the sesame oil, and 1 tablespoon of the vinegar. Pour the mixture over the asparagus and bell peppers and toss to coat; set aside to marinate.
Make the sauce: In a separate small mixing bowl, combine the remaining 2 tablespoons of coconut aminos, remaining tablespoon of sesame oil, and remaining tablespoon of vinegar with the garlic, ginger, red pepper flakes, and erythritol, if using. Whisk until combined, then set aside.
Heat a large grill pan over medium-high heat. Place the asparagus and bell peppers in the pan and pour any remaining liquid over the top. Grill, turning, until slightly charred, 5 to 7 minutes.
Transfer the asparagus and bell peppers to a serving dish and pour the sauce over the top. Top with the green onions and sesame seeds before serving