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.
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