In a recent search for an asparagus side to go with a salmon entrée, I found this winner at saveur.com (http://www.saveur.com/article/Recipes/Asparagus-Shandong-Style-) It was fast, easy, and tasty. It was a perfect accompaniment for the salmon. It serves 2-4.
Instead of 1 1/2 lbs. of asparagus, I used a pound because there were only two of us.
Ingredients
- 1 1/2 lbs. asparagus, trimmed and cut crosswise on the diagonal into 2" pieces
- 1 tbsp. Japanese reduced-sodium soy sauce
- 1 tsp. Asian sesame oil
- 2 drops red chili oil
- 1/2 tsp. toasted sesame seeds
Directions
1. Bring a medium pot of water to a boil over high heat. Add asparagus to pot and cook until tender-crisp and bright green - 1 1/2 to 2 minutes. Do not overcook. Drain, then immediately plunge into a large bowl of ice water. Set aside to cool - 2 to 3 minutes. Drain again, then transfer to paper towels, pat dry, and set aside.
2. Whisk together soy sauce, sesame oil, and chili oil in a medium bowl. Add asparagus and toss. Transfer to a serving bowl and garnish with sesame seeds.
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