by kirra » Sun May 16, 2010 11:51 pm
Asparagus Shandong-Style
Ingredients:
1 1⁄2 lbs. asparagus, trimmed and cut crosswise on the diagonal into 2" pieces
1 tbsp. Japanese reduced-sodium soy sauce
1 tsp. Asian sesame oil
2 drops red chile oil
1⁄2 tsp. toasted sesame seeds
Preparation:
Bring a medium pot of water to a boil over high heat. Add asparagus to pot and cook until tender-crisp and bright green, 1 1/2–2 minutes. Do not overcook. Drain, then immediately plunge into a large bowl of ice water; set aside to cool, 2–3 minutes. Drain again, then transfer to paper towels, pat dry, and set aside.
Whisk together soy sauce, sesame oil, and chile oil in a medium bowl. Add asparagus and toss. Transfer to a serving bowl and garnish with sesame seeds.
[b][size=150]Asparagus Shandong-Style[/size]
Ingredients:
[/b]
1 1⁄2 lbs. asparagus, trimmed and cut crosswise on the diagonal into 2" pieces
1 tbsp. Japanese reduced-sodium soy sauce
1 tsp. Asian sesame oil
2 drops red chile oil
1⁄2 tsp. toasted sesame seeds
[b]
Preparation:[/b]
Bring a medium pot of water to a boil over high heat. Add asparagus to pot and cook until tender-crisp and bright green, 1 1/2–2 minutes. Do not overcook. Drain, then immediately plunge into a large bowl of ice water; set aside to cool, 2–3 minutes. Drain again, then transfer to paper towels, pat dry, and set aside.
Whisk together soy sauce, sesame oil, and chile oil in a medium bowl. Add asparagus and toss. Transfer to a serving bowl and garnish with sesame seeds.