East-West Marinated Asparagus

Serves 6

Recipe from Vegetarian Times Magazine

Husband-Tested in Alice’s Kitchen

Here’s an Asian-inspired marinade that brings a balance of sweet, salty, tangy, and spicy to blanched asparagus.  And the great thing is that you make this in advance, which makes it a perfect side dish for a dinner party.

3 lb. fresh asparagus, trimmed

⅓ cup low-sodium soy sauce or tamari

⅓ cup rice vinegar

3 Tablespoons vegetable oil

3 cloves garlic, minced (1 Tbs.)

2 Tablespoons grated fresh ginger

1 Tablespoons agave nectar or honey

Pinch cayenne pepper, or to taste

1 Tablespoons toasted sesame seeds

1 Thai bird chile, seeded and thinly sliced for garnish (optional)

Cook asparagus in pot of boiling salted water 5 minutes. (I use a large skillet for this so that the whole asparagus spear fits in.)  Drain, and plunge into bowl filled with ice water.

Whisk together soy sauce, rice vinegar, oil, garlic, ginger, agave nectar, and cayenne. Pour over asparagus in large baking dish, adding water, if necessary, to submerge asparagus. Cover, and chill 4 hours, or overnight.

Drain off marinade, and arrange asparagus on plates or serving platter. Sprinkle with sesame seeds and chile slices, if using.