Cold Gingered Asparagus
Preparation time: 20 minutes, plus time to
Yield: 4 to 5 servings
3/4 cup unseasoned rice vinegar or
1 1/2 tablespoons minced fresh ginger
2 tablespoons sugar or honey
1 pound fresh asparagus, tough ends trimmed
1 medium clove garlic, minced
2 tablespoons Chinese sesame oil
3 tablespoons canola or peanut oil
1/2 teaspoon salt
1 teaspoon soy sauce
- Combine vinegar and ginger in a small saucepan and bring to a
boil. Cook uncovered over medium heat for 10 to 15 minutes, or
until the vinegar is about reduced by about half. Remove from heat
and stir in sugar or honey. Set aside.
- Steam the asparagus until just tender. Refresh under cold
running water immediately and drain well, then dry thoroughly with
- Combine the garlic, oils, salt, and soy sauce in a small bowl.
Arrange the asparagus on a platter, and drizzle this mixture all
over it. Cover tightly and refrigerate.
- Shortly before serving, spoon the vinegar mixture over the
asparagus, distributing it as evenly as possible. (Definitely
include all those little bits of ginger!) Serve chilled or