Asian-Style Asparagus
The Nitty Gritty:
A quick and versatile side dish.- Level: 1
- Prep Time: 10 minutes
- Yields: 4 servings
- Tags: vegetables side dish Asian
This is an old Bon Appétit recipe that’s great in the summer with a seafood main course, but it works just fine any time of year — and takes no time at all. You can substitute olive oil for the sesame oil if you don’t have it on hand. Sesame oil is usually located in the international foods section of most grocery stores.
Ingredients:
- 2 bunches asparagus
- 2 Tbsp. sesame oil
- 2 Tbsp. soy sauce
- 1 clove garlic, minced
- 1 tsp. sugar
- 4 Tbsp. sesame seeds
Instructions:
Soak asparagus in cold water (I usually just plug up the sink for this occasion) for a quick rinse.
Bend each spear until it snaps naturally (this is where the asparagus is most tender); discard the tough ends. Trim the "spines" off the asparagus with a carrot peeler to make it more tender (optional). Slice the asparagus diagonally into 1 inch pieces; set aside.
Heat the oil in a large skillet over medium-high heat. Add sugar and stir for about 30 seconds. Add garlic and sauté for another 30 seconds.
Add asparagus and soy sauce, then sauté for about 4 minutes (it should still be crisp but slightly tender).
Remove from heat. Toss in bowl with sesame seeds, adding additional soy sauce if you see fit.
Tip: Do the prep work ahead of time, but bring the dish together five minutes before the meal.
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By Lauren McNally
Lauren B. McNally is a New York based consultant and freelance writer who spends most of her free time exploring culinary and oenological pursuits with friends. She originally hails from Maine and graduated from Bowdoin College,spending time abroad at the University of Cambridge in the UK (where she found the dining hall cuisine rather offensive and repulsive, as opposed to the top-ranked Bowdoin Dining Services). Her palate is ever-evolving but Burgundies are among her current obsessions. Her least favorite wine-related phrase: “I don’t like _.” Lauren also enjoys cooking Italian and French cuisine, and has an unnatural obsession with Gorgonzola and pancetta.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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