Tuesday, July 14, 2009

East-West Marinated Asparagus

Here's another great recipe for asparagus- you have to plan ahead because it needs to be marinated, but the great thing is- you can do it before hand and have it ready with no work for dinnertime! I found this recipe in my Vegetarian Times magazine.

1 lb asparagus spears (approximately 20 medium sized spears)
2 TBSP soy sauce
2 TBSP rice vinegar
1 TBSP olive oil
1 clove garlic, minced
1/2 tsp. ginger
1/2 tsp agave or honey
1 tsp toasted sesame seeds

Cook asparagus in pot of boiling salted water for 5 minutes. Then drain them and plunge them into a bowl filled with ice water. Whisk together your soy sauce, rice vinegar, oil, garlic, ginger, agave/honey, and cayenne pepper. Remove your asparagus from the ice water, place them in a baking dish and pour this mixture over top, adding water if necessary in order to submerge them. Cover and chill for 4 hours or overnight. Before serving, drain off the marinate and sprinkle the sesame seeds on top. Enjoy!

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