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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 4 |
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Directions: *To toast sesame seeds, put them in a small skillet and heat, stirring
frequently, until fragrant and just golden. Watch carefully.
Break off any woody parts of the asparagus stalks. Bring lightly salted
water to boil in a medium skillet, add asparagus and cook for 5 minutes or
just until tender-crisp. Immerse asparagus in ice-water to stop the
cooking action. Pat dry and arrange on a platter.
In a blender, combine the dressing ingredients and blend until thoroughly
combined. Pour dressing evenly over asparagus and serve. Makes 1/3 cup.
From 1993 "Shepherd's Garden Seeds Catalog," pg. 4. Posted by Cathy
Harned.
| Ingredients:
1 Pound(s) Fresh asparagus
1 Tablespoon(s) Toasted sesame seeds*
1 small Garlic clove
1 Teaspoon(s) Fresh ginger, grated
2 Tablespoon(s) Tamari (or soy sauce)
2 Tablespoon(s) Fat asparagus spears washed and trimmed (See NOTE)
2 Teaspoon(s) Water or vegetable stock
2 Tablespoon(s) White wine
1 Teaspoon(s) Chopped walnuts
1/4 Teaspoon(s) Red chile flakes
1/4 Teaspoon(s) Sesame oil |
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