Grilled Seitan with Asparagus

Instructions

1. 1

   Pat seitan cutlets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with salt, black pepper, smoked paprika, and garlic powder.

   Tip: Dry seitan is essential for achieving a good char and crispy exterior on the grill.

2. 2

   Toss asparagus spears with 2 tablespoons of olive oil and sprinkle with salt and pepper. Set aside on a separate plate.

   Tip: Keep asparagus separate to prevent it from absorbing flavors before grilling.

3. 3

   Preheat grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: Allow the grill to heat thoroughly for proper searing and consistent cooking.

4. 4

   Grill seitan cutlets for 4-5 minutes per side, creating crosshatch marks by rotating 45 degrees halfway through each side. Transfer to a warm plate.

   Tip: Don't move the seitan too much early on—let it develop a crust before rotating.

5. 5

   Grill asparagus spears for 6-7 minutes total, turning occasionally with tongs until tender with light char marks on the tips and sides.

   Tip: Asparagus cooks quickly, so watch closely to avoid overcooking.

6. 6

   While vegetables cook, whisk together remaining 3 tablespoons olive oil, lemon juice, minced garlic, rosemary, and thyme in a small bowl.

   Tip: Whisk vigorously to emulsify the oil and create a cohesive herb dressing.

7. 7

   Arrange grilled seitan and asparagus on serving plates. Drizzle the lemon-herb oil generously over both components.

   Tip: Warm dressing absorbs better into the grilled surfaces for maximum flavor.

8. 8

   Serve immediately while still warm, with extra lemon wedges on the side for added brightness if desired.

   Tip: This dish is best enjoyed fresh off the grill while the seitan retains its tender interior.