Asparagus With Spicy Sesame Vinaigrette Recipe - Cooking Index
Asparagus With Spicy Sesame Vinaigrette Recipe - Cooking Index
You can simmer, stem, or microwave the asparagus to make this chilled vegetable side dish. The secret it to cook it to the crisp-tender stage so that when it is served with the sesame-spiked vinaigrette it will look as fresh as it did before cooking.
Type: Vegetables| 2 lbs | 908g / 32oz | Asparagus |
| Dressing | ||
| 1/2 teaspoon | 2.5ml | Toasted sesame seeds |
| 1/8 teaspoon | 0.6ml | Toasted Sichuan peppercorns - ground |
| 2 tablespoons | 30ml | White wine vinegar |
| 1 tablespoon | 15ml | Vegetable oil |
| 1 tablespoon | 15ml | Sesame oil |
| 1 tablespoon | 15ml | Catsup |
| 2 teaspoons | 10ml | Soy sauce |
| 1 teaspoon | 5ml | Chili paste |
| 1 1/2 teaspoons | 7.5ml | Sugar |
| 1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
Combine the dressing ingredients in a small bowl and whisk until well blended. Set aside. Snap off the tough ends of the asparagus. Peel the stalks if desired.
In a wide frying pan, cook the asparagus in 1 inch of boiling water until crisp-tender, 2 to 4 minutes. Drain, rinse under cold running water, and drain again. Arrange on a serving platter, cover, and refrigerate until ready to serve. Just before serving, pour the dressing over the asparagus.
Tip: It doesn't take guesswork to tell which part of an asparagus spear is tough and should be discarded and which part is tender and should be saved. Hold one end of the asparagus spear in each hand and bend. It will snap apart at the tough-tender division.
Source:
"Everybody's Wokking" by Martin Yan, (Harlow & Ratner, 1991)"
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