Tuesday, October 7, 2008
This is probably my favorite vegetable side dish. Definitely make sure you don't overcook the asparagus because I've learned the hard way that asparagus mush is not that good. I know the ice bath sounds like extra work but it's really important to stop the cooking. I rarely have fresh ginger around so I just use ground ginger.
1 1/2 lbs thin asparagus, trimmed and cut diagonally into 2-inch pieces
1 T canola oil
1 T fresh ginger, peeled and chopped
1 T reduced-sodium soy sauce
1/4 t crushed red pepper
1 t sesame seeds
1 t sesame oil
1. In 12-inch skillet, heat 1 cup water to boiling over high heat. Add asparagus; heat to boiling. Reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is tender-crisp. Drain asparagus in colander, then immediately plunge into large bowl of ice water to stop cooking; drain thoroughly.
2. Carefully wipe skillet dry with paper towels. Add canola oil; heat oil over high heat until hot. Add asparagus, ginger, soy sauce, and crushed red pepper, and cook 1 to 2 minutes or just until asparagus is heated through. Remove skillet from heat; stir in sesame seeds and sesame oil.