KATIE MANS BOLT'S ASIAN ASPARAGUS

I first learned how to make this on a reunion with my four college friends that were in my wedding. It’s easy, fresh, and spicy and goes well with just about anything! I usually make it with salmon. You can also throw them on the grill after marinating.

ingredients

1.5 lbs. asparagus
2 T. soy sauce
1 1/2 tsp. sugar
1 T. dark sesame oil
1 T. white vinegar
1 T. rice wine vinegar or dry sherry
1.2 tsp. grated fresh ginger root
1/2 tsp. red chili paste or wasabi
Toasted sesame seeds

directions

Cut tough, white ends off asparagus; rinse. Fill a large bowl with ice water and set aside. Bring a pot of water to boil; add asparagus and bring back to boil for 1-2 minutes only. Plunge asparagus into ice water to stop cooking process and set color. Combine remaining ingredients in a bowl for marinade. Marinate asparagus in a bag or shallow pan for 30 minutes-2 hours before serving. Top with toasted sesame seeds just before serving. Serve cold.

Source: Holly Baumann Ambuehl