Sesame Ginger Asparagus
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 lbs asparagus, thin, trimmed on the bottom and cut diagonally into 2 inch pieces
- 1 tablespoon canola oil
- 1 tablespoon fresh ginger, chopped and peeled
- 1 tablespoon reduced sodium soy sauce
- 1⁄4 tablespoon crushed red pepper flakes
- 1 teaspoon sesame seeds
- 1 teaspoon sesame oil
- ice water
directions
- In a skillet, heat 1 cup water to boiling over high heat.
- Add asparagus, heat to boiling.
- Reduce heat to medium once it boils.
- Cover and cook for 4-5 minutes or until asparagus is tender-crisp.
- Drain the asparagus in a colander, the nimmediately plunge into a large bowl of ice water to stop it from cooking. Drain the asparagus from the ice water.
- Carely wipe skillet dry with paper towels. Add canola oil, heat it over high heat until hot. Add the asparagus, ginger, soy sauce and crushed red pepper and cook for 1-2 minutes or just until asparagus is heated through.
- Remove the skillet from the heat and stir in sesame seeds and sesame oil. Coat thoroughly.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hello! I am a student at UC Berkeley currently studying political science/economy and French. I am interested in the state of labor reform in Western European countries.
I love to travel...but with the weakening dollar I have had to make do with living in Berkeley for the time being...although it has not been bad at all! I live just a few blocks from Chez Panisse (hopefully I will go someday...)and there are so many different cuisines here that I want to try! I most recently had Tibetan and Burmese food, yum!
I am almost 100% converted to organic and environmentally friendly products...stop buying plastic bottles, bring your own bags to stores, reduce waste!
Passions: politics, travel, San Francisco, Paris, fashion, shopping, reading, books, cafes, bookstores, museums, Chopin, Proust