Besides roasting asparagus, this is my favorite way to eat it! You definitely want to make sure you don’t overcook the asparagus because I’ve learned the hard way that asparagus mush is not that good. I know the ice bath sounds like extra work but it’s really important to stop the cooking. I’ve subbed in ground ginger for the fresh quite a few times.
1 1/2 lbs thin asparagus, trimmed and cut diagonally into 2-inch pieces
1 T canola oil
1 T fresh ginger, peeled and chopped
1 T reduced-sodium soy sauce
1/4 t crushed red pepper
1 t sesame seeds
1 t sesame oil (Trader Joe’s sells this)
In 12-inch skillet, heat 1 cup water to boiling over high heat. Add asparagus; heat to boiling. Reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is tender-crisp. Drain asparagus in colander, then immediately plunge into large bowl of ice water to stop cooking; drain thoroughly.
Carefully wipe skillet dry with paper towels. Add canola oil; heat oil over high heat until hot. Add asparagus, ginger, soy sauce, and crushed red pepper, and cook 1 to 2 minutes or just until asparagus is heated through. Remove skillet from heat; stir in sesame seeds and sesame oil.
(Adapted from Goodhousekeeping.com)
Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.
Disclosure: This post may contain affiliate links. When you click on these links, you are supporting this blog. Thanks!