(recipe from Vegetarian Times magazine)
Serves 6.
3 lb. fresh asparagus, trimmed
1/3 cup low-sodium soy sauce or tamari
1/3 cup rice vinegar
2 Tbsp. vegetable oil
2 Tbsp. grated fresh ginger
3 cloves garlic, minced (1 Tbsp.)
1 Tbsp. agave nectar or honey
Pinch cayenne pepper, or to taste
1 Tbsp. toasted sesame seeds
1 Thai bird chile, seeded and thinly sliced for garnish, optional
Cook asparagus in large pot of boiling salted water for 5 minutes. Drain, and plunge into ice-water filled bowl.
Whisk together soy sauce, vinegar, oil, ginger, garlic, agave, and cayenne. Pour over asparagus in a large baking dish, submerging them (add some water, if necessary). Cover and chill in refrigerator for 4 hours or overnight.
Drain off marinade, and arrange asparagus on plates. Sprinkle with sesame seeds and chile slices, if using.
(Very delicious. I added the chile pepper right into the marinade. I ate the asparagus with some brown rice that I stir-fried along with a little bit of the marinade mixed in.)
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