Grilled Green Onions with Spicy Asparagus


1 1/2 TBLS hoisin sauce
1 1/2 tsp. rice wine vinegar
1 tsp. soy sauce 1/2 tsp. Sriracha
1 bunch green onions
8 oz. thin asparagus spears
2 tsp. olive oil
1/4 tsp. black pepper
1/8 tsp. kosher salt


Combine hoisin sauce, rice wine vinegar, soy sauce and Sriracha in a bowl.

Heat a grill pan over medium-high heat.

Toss green onions and asparagus spears with olive oil, then sprinkle with salt and pepper.

Cook onions and asparagus 2 minutes on each side. Brush with hoisin mixture during last 30 seconds of cooking.

Serves 4

Cauliflower Chop Salad

1 head of cauliflower, chopped very fine
1 each of red and yellow bell pepper, diced
1 whole package of celery hearts, diced
1 onion (your choice – red, Vidalia, etc.), diced
1 pound bacon, cooked crispy and crumbled
1 16 oz. package of frozen peas, thawed
Hellmann’s real Mayonnaise (approximately 1/2-3/4 cup)

Combine all the ingredients and add enough mayonnaise to just moisten. Serve immediately or chill until ready to serve. Serves approximately 12. The veggies can be cut up ahead of time and stored without mayo until ready to use.