Intimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Curtiss now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer. Learn more at www.pinkribboncooking.com.
From Chef Curtiss: This was a big hit when my wife Bridget was pregnant, and when she was undergoing treatment. The flavors are simple, accessible, and versatile for a variety of situations.
Grilled Asparagus with Tamari Sauce
- 1lbasparagus spears, trimmed to 5-inch length
- 1Tbsptamari sauce
- 1Tbspsesame oil
- 1Tbspsesame seeds
- 1pinchblack pepper, freshly ground
- Preheat a grill to high heat.
- Place asparagus on a plate large enough to hold them.
- In a mixing bowl combine the tamari, oil and sesame seeds. Mix well to combine. Drizzle over asparagus and toss to coat evenly.
- Place asparagus on grill and grill, turning every minute or two until asparagus is cooked, but still slightly crunchy, about 5 minutes.
- Remove asparagus from the grill and divide among plates. Top with fresh cracked pepper as desired.
Amount Per Serving
- Calories: 67
- Total Fat: 4.43g
- Cholesterol: —
- Sodium: 253mg
- Total Carbs: 5.22g
- Dietary Fiber: 2.70g
- Sugars: 2.22g
- Protein: 3.37g
Chef Curtiss is the Founder of Pink Ribbon Cooking LLC, a media company that helps those touched by breast cancer experience how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis. Chef Curtiss is a board member of the Cancer Patient Support Program, a member of the Vermont Hope Lodge Advisory Committee and he serves on the Quality of Life Workgroup for Vermonters Taking Action Against Cancer. Chef Curtiss is the former Dean of Culinary Arts at New England Culinary Institute.