From Kari Young's new digital cookbook, “Counter Cookbook," these two straightforward and delicious recipes use the same ponzu butter sauce to amplify roasted spring asparagus and any cut of steak. If you don't have ponzu, you can sub soy sauce and fresh lemon or lime juice; or Worcestershire sauce.
Kari’s book is a collection of recipes from her kitchen – ‘at home’ dishes, ideas to feed yourself and/or your family; and ones you’ll often see on her Instagram.
Buy your copy of "Counter Cookbook" here. A portion of the proceeds go to benefit Frontline Foods PDX – a grassroots organization that raises money to pay local restaurants to prepare meals for our healthcare responders during the COVID-19 crisis.
- 1 bunch asparagus (be sure to cut off the ends - they naturally snap where the end should be removed)
- 1 tbsp extra virgin olive oil
- Fresh herbs (optional)
- Lemon zest (optional)
- Jacobsen Salt Co. Pure Flake Finishing Salt, to finish
- ½ stick unsalted butter
- ½ cup of bottled ponzu or Worcestershire sauce
- ½ stick unsalted butter
- ½ cup soy sauce
- Fresh lemon or lime juice

- 12-16oz Hanger Steak or any cut of beef you have
- 1 tbsp extra virgin olive oil
- Jacobsen Salt Co Kosher Sea Salt
- Cracked Tellicherry Black Pepper
- 6-8 whole garlic cloves peeled
- Extra virgin olive oil
- Jacobsen Salt Co. Pure Flake Finishing Salt, to finish
- 1 stick unsalted butter
- 3/4 cup bottled ponzu or Worcestershire sauce
- 1 stick unsalted butter
- 3/4 cup soy sauce
- Fresh lemon or lime juice