Ginger-Sesame Asparagus

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This recipe was great. It came from Fine Cooking magazine, and it was very tasty. I give this a 7.5. Now, it didn’t taste strongly  of asparagus, but it was a fun side dish. Here are my changes below in bold:

Ginger-Sesame Asparagus

by Susie Middleton from Fine Cooking
Issue 45

  • 2 Tbs. hoisin sauce I think this was a bit much. I might add soy sauce next time to make this less potent
  • 1-1/2 tsp. rice wine
  • 1 tsp. toasted sesame oil
  • 1 Tbs. peanut oil I just used olive oil
  • 1 tsp. sesame seeds I threw these in at the end
  • 2 tsp. minced fresh ginger
  • 1 tsp. minced garlic (from about 1 large clove)
  • 1 bunch thin (or medium-thin) asparagus, bottom 2 inches trimmed (to yield about 8 oz.), stalks sliced at a very sharp angle into 2 inch pieces
  • 1/2 tsp. coarse salt

Instructions can be found at link below:

recipe retrieved 3/1/16 from http://www.finecooking.com/recipes/ginger-sesame-asparagus.aspx

 

Essentially, you make the hoisin, wine, and sesame oil into a sauce. You put oil in a pan, add garlic and ginger, and saute. You add asparagus that has been parboiled for a couple of minutes beforehand and dried. You stir it for about 1 minute, add sauce, boil it down a bit, and serve.

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