Asparagus Spears with Sesame

Total Time:
1 hr 30 min
Prep:
15 min
Inactive:
1 hr
Cook:
15 min

Yield:
6 to 8 small servings
Level:
Easy

Ingredients
  • 3 tablespoons sesame oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • Kosher salt
  • 1 pound fairly thin pencil asparagus, ends trimmed, cut into 2-inch pieces
  • 4 tablespoons sesame seeds
Directions
  • Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.

  • Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.

  • Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.

  • Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.


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