Japanese Asparagus With Pounded Sesame Sauce Recipe - Cooking Index
Japanese Asparagus With Pounded Sesame Sauce Recipe - Cooking Index
It's best to cook asparagus within a day or two of purchase. Store asparagus in the refrigerator until using. Set it in a glass of water so that the ends are covered, just like a bunch of flowers.
Type: Vegetables| 1 | Asparagus | |
| 1 tablespoon | 15ml | Sesame seeds |
| 2 tablespoons | 30ml | Soy sauce |
| 2 tablespoons | 30ml | Mirin (sweet rice wine) |
| = (available in Japanese and | ||
| Gourmet markets) | ||
| 1/2 teaspoon | 2.5ml | Sugar |
| 1 teaspoon | 5ml | Lemon juice |
Snap or cut off the tough ends of the asparagus spears. If the asparagus spears are thick, use a vegetable peeler to peel the lower 2/3 of the stalk. Place the asparagus in a steamer basket over boiling water. Cover and steam until the spears are tender when pierced with the tip of a knife, 10 to 15 minutes.
Place the sesame seeds in a small skillet and toast over medium-low heat until they turn light brown and become aromatic, 1 minute. Watch carefully; they tend to brown quickly. Crush the seeds with a mortar and pestle.
Combine the seeds with the soy sauce, mirin, sugar and lemon juice. Arrange the asparagus on a platter and pour the sesame sauce over the top.
This recipe yields 2 servings.
Each serving: 92 calories; 1,026 mg sodium; 0 cholesterol; 3 grams fat; 0 saturated fat; 11 grams carbohydrates; 7 grams protein; 3.38 grams fiber.
Source:
The Los Angeles Times, 04-03-2002
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