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
- 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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