1.5 lb. fresh Asparagus
\n2 tsp. tamari soy sauce
\n1.5 tsp. brown sugar
\n1 tsp. sesame oil
\n1 tsp. white vinegar
\n1 tsp. white wine\/sherry
\n1\/2 tsp. grated ginger
\n1\/2 tsp. chili paste
\nSesame seeds, toasted<\/p>\n
Whisk together tamari, sugar, sesame oil, vinegar, rice wine, ginger and chili paste; set aside. Wash asparagus and remove the tough ends. Heat enough water to cover asparagus to boiling in large pot. Ease spears into boiling water; cover pot. Cook on high heat until the water returns to a rapid boil. Cook 1 – 2 minutes longer, until the asparagus are tender-crisp. Plunge the asparagus into cold water to stop cooking. Drain well, place in shallow dish and cover with the marinade. Chill at least 30 minutes but no longer than 2 hours before serving. Garnish with a sprinkle of sesame seeds. To serve hot, toss aparagus with marinade after draining, garnish and serve.<\/p>\n
Yield: 6 servings
\nCalories: 57
\nFat: 2.6g
\nFiber: 1.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1.5 lb. fresh Asparagus 2 tsp. tamari soy sauce 1.5 tsp. brown sugar 1 tsp. sesame oil 1 tsp. white vinegar 1 tsp. white wine\/sherry 1\/2 tsp. grated ginger 1\/2 tsp. chili paste Sesame seeds, toasted Whisk together tamari, sugar, sesame oil, vinegar, rice wine, ginger and chili paste; set aside. Wash asparagus and remove the tough ends. Heat enough water to cover asparagus to boiling in large pot. Ease spears into boiling water; cover pot. Cook on high heat…<\/p>\n