Gently combine the asparagus and scallions with the oil, salt, pepper, and sugar. Heat a large saute pan, griddle, grided skillet, or grill over medium heat. Spread out asparagus, grilling until browned and tender crisp, turning often. Remove to a platter, then grill scallions the same way. Serve at room temperature sprinkled with the balsamic vinegar. Or blend together the onion, vinegar, mustard, and cream, tasting for seasoning. Spoon over the vegetables, sprinkling with chives.
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.