Saturday, June 11, 2011

Sweet and spicy asparagus

My parents brought me a 2 gallon bag of asparagus from their garden and their neighbors(Thanks, Shelly) when they came in mid May to see us. We used half of it to make this. I LOVED it--Kathleen said she prefers plain cooked with butter on it. I could eat this all myself!
Sweet and spicy asparagus
source (adapted for size): one perfect bite

1 pounds asparagus, ends discarded and cut into 3rds on the diagonal.
2 tablespoons soy sauce
1 tablespoons rice wine vinegar
2 tablespoons sugar
1/2 teaspoon red chili flakes
1/4 teaspoon fresh ground white pepper
1/2 cup water
1 tablespoons canola oil
1 tablespoons garlic, minced
1/2 tablespoon fresh ginger, minced
1/2 tablespoon sesame seeds, toasted

Whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.

Heat a large saute pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp, about 2 to 3 minutes. Pour off any remaining water.

Add to the pan the oil, garlic and ginger. Saute with the asparagus until lightly browned. Add soy sauce mixture and bring to a boil. Cook until sauce coats asparagus. Sprinkle with sesame seeds.

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