Previous Page 4 of 10 Next

Continued: Asparagus recipes

  • Article by:
  • Last update: April 24, 2013 - 2:02 PM

Note: From “Old-School Comfort Food: The Way I Learned to Cook,” by Alex Guarnaschelli.

• 1 tbsp. honey

• 2 tbsp. white wine vinegar

• 3 tbsp. sesame oil

• 2 tbsp. reduced-sodium soy sauce

• 1/4 tsp. red pepper flakes

• Kosher salt

1 lb. asparagus (preferably pencil-thin), ends trimmed, cut into 2-in. pieces

• 1/4 c. sesame seeds, toasted

Directions

Preheat oven to 350 degrees.

Bring a large pot of water to a rolling boil.

To make the dressing: In small pan, heat honey over medium heat until it froths and turns golden brown, 2 to 3 minutes. Remove from heat and carefully pour vinegar over it. Return to heat and simmer to reduce for an additional minute.

In a bowl, whisk together the sesame oil, soy sauce and red pepper flakes. Season with a pinch of salt. Whisk in honey mixture.

To cook the asparagus: First prepare an ice bath by filling a large bowl halfway with ice cubes and adding some cold water. Set a colander squarely inside the ice bath. The colander will keep you from having to pick ice out of the asparagus later.

Add salt to the boiling water until it tastes like seawater. Add the asparagus and cook until bright green but still crunchy, 1 minute for thin spears and 1 1/2 to 2 minutes for medium ones. Use a slotted spoon to remove asparagus from the water and transfer them to the colander inside the ice bath. Move them around gently to accelerate the cooling process. Vegetables take longer than you think to cool, so allow them to sit for a few minutes in the ice water. Hold a piece of asparagus in your hand for a few seconds to assure that it’s really cool (even in the center).

Lift up the colander to drain the asparagus and then spread them out on a kitchen towel. If the asparagus are still wet, pat them dry thoroughly with another kitchen towel, or even allow them to air-dry and chill in the refrigerator before adding the dressing.

To finish the salad: Toss the asparagus, sesame seeds and dressing together and refrigerate for an hour or until ready to serve.

  • related content

  • Asparagus offers a taste of spring

    Wednesday April 24, 2013

    Is there anything that says spring as brightly as asparagus? This is one welcome vegetable, whether you like yours peeled or unpeeled, skinny or thick, green or white.

  • Marinated Asparagus Spears, from “Old-School Comfort Food.”

  • Spring Asparagus Risotto from “Cooking Light Pick Fresh Cookbook.”

  • Lemon livens up chicken, asparagus and sweet mini bell peppers.

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close