chilled asian asparagus

Chilled Asian Asparagus Spears (Serves: 4)


  • 1 pound fresh asparagus spears (about 24), trimmed

  • 2 tablespoons finely chopped green onion

  • 1 tablespoon white vinegar

  • 1 tablespoon honey

  • 2 teaspoons fresh orange juice

  • 2 teaspoons soy sauce (lowest sodium available)

  • 2 large garlic cloves, minced

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon Worcestershire sauce (lowest sodium available)

  • 1 teaspoon sesame seeds plus 1 teaspoon sesame seeds, divided use

  • 1/2 teaspoon crushed red pepper flakes

Cooking Instructions:

  • In a skillet large enough to allow you to lay the asparagus flat, bring 2 inches of water to a boil over high heat.
  • Add the asparagus, arranging the spears in a single layer. Cook for 2 minutes.
  • Using tongs, immediately plunge the asparagus into a large bowl of ice water to stop the cooking process.
  • Let soak for 2 to 3 minutes. Spread paper towels on a flat surface. Dry the asparagus well on the paper towels.
  • Meanwhile, in a small bowl, whisk together the remaining ingredients except 1 teaspoon of the sesame seeds.
  • Pour into a large, shallow casserole dish. Add the asparagus, turning several times to coat.
  • Cover and refrigerate for 4 to 24 hours.
  • To serve, discard the marinade. Arrange the asparagus on a platter.
  • Garnish with the remaining 1 teaspoon sesame seeds.

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