Ginger-Sesame Asparagus

Ginger-Sesame Asparagus
Photo by Steve Hunter


  • 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 tsp. minced garlic (from about 1 large clove)
  • 1-½ tsp. rice wine
  • 1 Tbs. peanut oil
  • 1 tsp. sesame seeds
  • 2 Tbs. hoisin sauce
  • ½ tsp. coarse salt
  • + 2 more ingredients
    • 2 tsp. minced fresh ginger
    • 1 tsp. toasted sesame oil

To parboil the asparagus, you’ll need just four basic kitchen tools: a medium-large pot (like a Dutch oven or soup pot, 4-quart capacity is fine), a large work bowl, a mesh strainer, and a clean dishtowel or two. Fill the pot with 2 quarts water and 1 Tbs. coarse salt and bring it to a boil. Fill...

View full recipe at Fine Cooking


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