Japan Eats

Recipe: Grilled asparagus with yuzukosho butter

It doesn’t get any simpler than this.

Yuzukosho. As we’ve mentioned before, it can be used to add a citrus ‘zing’ to just about anything. And when it’s mixed with butter, it makes a great addition to baked dishes – potatoes, fish, and so on.

Here, we’re using yuzukosho butter to enhance a spring favorite – grilled asparagus.

Prepare the dish immediately before serving to maximize the flavor of both the yuzukosho and asparagus.

Grilled asparagus with yuzukosho butter

Grilled asparagus with yuzukosho butter


  • 8 stalks of asparagus
  • 10 g of butter
  • 1 teaspoon of yuzukosho
  • A pinch of salt


First prepare the yuzukosho butter. Remove the butter from the fridge and let it come to room temperature, then use your fingers to mix the butter with 1 teaspoon of yuzukosho.

Cut 1 or 2 centimeters from the bottom of each stalk of asparagus. Ideally, the stalks will be of equal length. Now peel the outer skin from the bottom 4 -5 centimeters of each stalk. Use half of the yuzukosho butter to coat them. Again, it’s best to do this with your fingers.

Line up the asparagus on a plate, and cover the stalks with the remaining yuzukosho butter. Sprinkle a pinch of salt.

Grill for 8 – 10 minutes at 180 degrees centigrade. Garnish with a slice of lemon (to be squeezed over the asparagus immediately before eating).


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