Here, an Asian-inspired marinade brings a balance of sweet, salty, tangy, and spicy to blanched asparagus.
YIELD: SERVES 4
3 lb. fresh asparagus, trimmed
⅓ cup low-sodium soy sauce or tamari
⅓ cup rice vinegar
3 Tbs. vegetable oil
3 cloves garlic, minced (1 Tbs.)
2 Tbs. grated fresh ginger
1 Tbs. agave nectar or honey
1 Tbs. toasted sesame seeds
1 Thai bird chile, seeded and thinly sliced for garnish, optional
pinch of cayanne, or to taste
- Cook asparagus in pot of boiling salted water 5 minutes. Drain, and plunge into bowl filled with ice water.
- Whisk together soy sauce, rice vinegar, oil, garlic, ginger, agave nectar, and cayenne. Pour over asparagus in large baking dish, adding water, if necessary, to submerge asparagus. Cover, and chill 4 hours, or overnight.
- Drain off marinade, and arrange asparagus on plates or serving platter. Sprinkle with sesame seeds and chile slices, if using.
NUTRITION INFORMATION
Calories: 76
Protein: 5 g
Total Fat: 3 g
Saturated Fat: 1 g
Carbohydrates: 9 g
Cholesterol: 0 mg
Sodium: 303 mg
Fiber: 3 g
Sugar: 3 g
