Prep 10 mins
Cook 24 hrs
Adapted from a recipe by Ruby Mama at allrecipes. I marinated it overnight, and it was wonderful!
- 1 lb fresh asparagus, trimmed
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce (feel free to use low-sodium)
- 2 teaspoons peanut oil or 2 teaspoons other vegetable oil
- 1 teaspoon sugar
- 3 -4 drops sesame oil
- salt and pepper
- 1⁄4 cup almonds, lightly toasted and chopped (may use walnuts/pecans)
- 1 tablespoon scallion, chopped
- Cook the asparagus in salted boiling water until tender but crisp.
- Drain, and rinse with cold running water, set aside.
- In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper.
- Seal the asparagus in the bag and marinate overnight in the refrigerator.
- Sprinkle the marinated asparagus with almonds and scallions before serving.
I made this when my parents were over for dinner, and added ginger, as suggested by another reviewer, and it got raves. Apparently it makes an excellent dipping sauce for sushi as well. Since I don't eat asparagus myself, I didn't actually try it this time, but it was so well-received I think I might have to try it on something else - maybe green beans. Update: I did indeed try it one green beans, and it was indeed quite tasty.
This was pretty good. I'm on a low carb diet and was looking for low carb snackables. I prepared the recipe as written, tasted the marinade, then decided to add some grated ginger. I used splenda instead of sugar, and used toasted sesame seeds instead of the nuts. I will be making asparagus again this way. Thanks for the recipe.