Asian-Style Asparagus

Adapted from seriouseats.com

INGREDIENTS
1 bunch asparagus, cut ends snapped off
1–2 tablespoons scallions, finely chopped (optional)
1 tablespoon soy sauce or tamari sauce
1 teaspoon dark sesame oil
2 drops chili oil (or a pinch cayenne powder)
1/2 teaspoon sesame seeds (toasted if preferred)

PREPARATION

  • Cut asparagus into 2-inch pieces on the diagonal.
  • Bring a pot of water to boil.
  • Cook asparagus 1   1/2 to 2 minutes or until just tender.
  • Drain and place in ice bath for 3 minutes.
  • Drain and gently pat asparagus dry.
  • In a bowl, combine scallions (if using) with soy sauce, sesame oil, and chili oil (or cayenne).
  • Add asparagus and toss to combine.
  • Top with sesame seeds and serve immediately.

Serves 2. Prep time, 5 minutes; cook time, 10–15 minutes.

Share this post

Magazine Search

Recent Recipes articles:

January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014

More recent articles:

2014 GoodWorks annual report
January 27, 2015
Food:
Operating instructions for America's favorite fruit
January 27, 2015
It’s not so lonely at the top for entrepreneurial couples in business together
January 26, 2015
Food:
Chocolate from bean to bar
January 26, 2015
Don’t let the season derail your exercise
January 26, 2015
Bringing mindfulness to the modern office
January 26, 2015
Food:
Dishes to warm you up and maybe even ward off the common cold
January 6, 2015
Orange you glad you threw a citrus-tasting party?
January 6, 2015
Resolve to adopt these workplace habits for office success in 2015
January 6, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.