Royal Foodie Joust: Chicken Satay on Asparagus Spears with Lemongrass Almond Sauce


Here is my entry for the April  Royal Foodie  Joust hosted by The Leftover Queen/Foodie Blogroll Forum. The mystery ingredients for this month are: asparagus, lemongrass and almonds. I thought it was the perfect opportunity to create a spin-off of the popular dish chicken satay with peanut sauce.  My recipe replaces the peanuts with almonds for a sweet and spicy dipping sauce.  And instead of sliced chicken, I used ground chicken meat infused in thai-inspired sweet, spicy  lemongrass marinade.  The ground chicken was then wrapped around blanched asparagus spears and grilled.  Excellent for the coming summer season!


  • 500 grams ground chicken meat (or ground turkey meat)
  • at least 5  asparagus spears


  • 1 tbs shallot, minced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tbs minced lemongrass (white part only)
  • 1 tbs ginger, minced
  • 3 tbs fish sauce
  • 3 tbs brown sugar
  • 1 tbs lemon juice or lime juice
  • 2 pieces makrut (kaffir lime) leaves, julienned and center stem removed (optional)
  • 3 Thai bird chillies, minced (if you do not want it spicy, you can reduce this to one or just not use it)
  • 1 tbs minced fresh coriander


  1. In a bowl, combine marinade ingredients and mix well.  Make sure that all ingredients are minced finely, especially the fresh lemon grass as this is fibrous.  Alternatively, you can process the ingredients in a mini processor or blender.
  2. Add ground chicken meat and mix.  Set aside for at least 30 minutes or overnight in the refrigerator.
  3. Cut asparagus spears into 4-5 inch stalks.  Blanch in salted water, drain and set aside.
  4. Take 1 tbs of ground chicken mixture and wrap around asparagus stalks, leaving an inch at the top and bottom of stalks.  Depending on how much chicken mixture you use for each spear, you might need more asparagus spears.
  5. Spray spears with cooking spray or brush with vegetable oil.  Grill on medium heat until browned on all sides, about 3 – 5 minutes each side.
  6. Sprinkle with chopped coriander and serve with lemongrass almond dipping sauce.

Lemongrass Almond Dipping Sauce


  • 1 cup raw almonds
  • 1/3 cup coconut milk
  • 3 cloves garlic
  • 3 tbs fish sauce
  • 3 tbs brown sugar
  • 2 tbs chopped lemongrass (white part only)
  • 2 Thai bird chillis
  • juice of half a lemon


  1. Place all ingredients in a blender or food processor and process until smooth.  Check seasoning  and add sugar/fish sauce as needed.  The sauce should have sweet and salty taste.
  2. In low heat, pour mixture in pan and cook until just about boiling.  Remove from heat.  If sauce is too thick, add more coconut milk or water to dilute until your desired consistency is reached.  This sauce thickens as it cools. Serve warm.
  3. This can be refrigerated for a week or frozen.


If you have a recipe using the above three ingredients you would like to share, come and join the Royal Foodie Joust and have fun with us.  You still have time to post. The deadline is April 3.  Or you can just visit and view the other entries and vote for your favorite.

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» Thess said: { Mar 16, 2009 - 03:03 }

Oh wow! I am salivating right now!!
I like your idea of using asparagus instead of lemongrass as stick, and the almond idea..well it makes me wanna try it!

» Talita said: { Mar 16, 2009 - 07:03 }

Great photo! Looks delish!

» virtual chef said: { Mar 16, 2009 - 08:03 }

we had it for dinner yesterday (after taste-testing it the last couple of days!) and the crunch of the asparagus adds to the thai flavor of the ground chicken. let me know when you try it.

» Elyse said: { Mar 18, 2009 - 01:03 }

Great entry. I’m a huge fan of satay and asparagus, so I can’t wait to try this recipe. Everything looks delicious!

» Tita Beng said: { Mar 18, 2009 - 02:03 }

So yummy looking! With those tasty ingredients, I could only imagine how Matt has enjoyed this dish.

» Janet Ching said: { Mar 19, 2009 - 09:03 }

Your Joust entry is wonderful and look very tempting! i have not been active in the forum for quite a while and perhaps I may think of using these ingredients to make something for my hubby’s d’day next Wed.

» virtual chef said: { Mar 19, 2009 - 09:03 }

hi janet: that’s wonderful! please share whatever dish you make for hubby’s birthday. the deadline for the joust is April 3 so you have a lot of time to post.

» Natasha - 5 Star Foodie said: { Mar 19, 2009 - 11:03 }

What a great twist on the chicken satay and a great Joust dish! I love the dipping sauce!

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