Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

A simple marinade and sesame seeds give asparagus an Oriental flare. Served cold, this is a nice change from the typical hot side dish asparagus is known for.

Ingredients Nutrition

Directions

  1. Place cooked asparagus in bowl.
  2. In seperate bowl, combine remaining ingredients, mix well, and pour over asparagus.
  3. Cover and chill for 1 hour.
  4. Drain liquid off before serving.

Reviews

(2)
Most Helpful

Sorry, I made this to take to an annual picnic and it didn't go over well at all. I think it ends up having too much of a curry taste to it. Maybe I'll try it without the spices.

Bartmas July 02, 2004

This was a great way to make asparagus!! I initially followed measurements to a T but doubled the marinade ingredients. I also substituted sesame oil for the vegetable oil. Once they were all mixed together, the marinade was too salty because of the soy sauce, so I added more of everything else to balance out the strong soy sauce salty taste. If you double it, I wouldn't double the soy sauce unless you want to adjust everything else. I cut the uncooked asparagus into bite sized pieces before steaming for about 7 minutes because we like our asparagus crunchy and steaming doesn't make the asparagus soggy like it does boiling in water. Once they finished steaming, I dumped them into ice cold water and once cool, threw them into the marinade and let it sit in the fridge for several hours, stirring often to let all the asparagus sit in the marinade. I did add quite a bit of toasted sesame seeds because we really like the sesame flavor. The recipe instructed to drain the marinade, but I just served it with a slotted spoon so the leftovers could continue to marinade. The leftovers were even better the next day! I would have given this 5 stars had the marinade not been so salty, but since the recipe had to be adjusted, I gave it 4. I served it with: 1. Supreme Garlic Mashed Potatoes (#19259) 2. Roast Chicken (#24062) 3. Mother's Cabbage Relish (#38358) DH raved about the entire dinner and I'm pleased that I made yet another fantastic holiday dinner solely with recipes from Zaar!

Cathy17 April 14, 2004

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