Asparagus With Garlic Ginger And Sesame Food

GINGER SESAME ASPARAGUS

Steps:

• Bring a pot of water to boil, add salt and asparagus and cook for 1 minute.
• Remove and rinse asparagus in cold water, drain well on paper towels.
• In a small bowl whisk together hoisin, rice wine and sesame oil.
• Heat peanut oil in a large skillet.
• Add sesame seeds to center of the pan and cook until the seeds are browned, about 5 minutes.
• Add ginger and garlic and cook 1 minute.
• Add hoisin mixture, asparagus and salt.
• Stir often until asparagus is coated and heated through, 1 minute.

GARLIC-SAUTEED ASPARAGUS

Steps:

• Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.

SIMPLE SPICY ASPARAGUS IN A WOK

Steps:

• Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
• Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
• Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

STIR-FRIED SESAME ASPARAGUS

Steps:

• Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
• Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
• Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

SAUTEED GARLIC ASPARAGUS

Steps:

• Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

SHAVED ASPARAGUS SALAD WITH GINGER AND SESAME

Steps:

• Make the dressing: In a small bowl, stir together rice vinegar, ginger, garlic and brown sugar. Add jalapeño and sesame oil, then season to taste with salt and pepper.
• Snap or cut off the tough bottoms of each asparagus spear. With a vegetable peeler, peel each tough-skinned spear, starting halfway down from tip and peeling toward bottom end.
• Cut the asparagus at a long diagonal into very thin slices (not paper thin - about the width of a thinly sliced onion). Place asparagus slices in a wide salad bowl. Season with salt and pepper and toss lightly. Add the ginger dressing and toss to coat well. Taste and adjust. Add scallions and lime juice and toss again.
• Garnish with mint leaves and cilantro sprigs. Sprinkle with sesame seeds and serve.

STEAMED ASPARAGUS WITH GINGER GARLIC SAUCE

Steps:

• In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
• In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
• Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry ginger root and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.

GRILLED ASPARAGUS WITH SESAME GINGER AND SOY

Steps:

• Preheat BBQ or chargrill.
• Combine water, ginger, lime juice and chilli, stir well set aside.
• Toss asparagus in oil and grill until charred on all sides.
• Mix with garlic and sesame seeds.
• Add soy and reserved ginger mixture. Serve.

GINGER SESAME ASPARAGUS

Steps:

• Snap tough ends from asparagus and discard.
• Boil water over high heat in a large frying pan.
• Add Asparagus to boiling water (or alternatively, you can steam the asparagus, which I prefer to do as it stays crunchy).
• Boil for 3 minutes, drain immediately and set aside.
• While asparagus cooks or steams, stir teriyaki with ginger and chili-garlic sauce in a small bowl.
• Return pan with asparagus to burner and reduce heat to medium.
• Add teriyaki mixture.
• Stir often until asparagus is tender-crisp and evenly coated with sauce, 1 to 3 minutes.
• Sprinkle with sesame seeds.

ROASTED-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

GRILLED SOY-SESAME ASPARAGUS

Steps:

• Preheat grill for high heat.
• In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
• Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

ASPARAGUS WITH GARLIC, GINGER AND SESAME

Steps:

• Trim the tougher woody base from the asparagus stalks.
• Cut stalks on the bias into 1-1/2" segments; reserve.
• In a large non-stick skillet or wok, heat oil over high heat.
• Add garlic, ginger and chile flakes (if desired).
• Cook until golden, about 2 minutes.
• Add asparagus cooking while continuously stirring until tender but still crunchy, about 2-3 minutes.
• Add the soy sauce and lemon juice, tossing to combine.
• Season with salt and pepper.
• Remove from heat and add chives.
• Transfer to serving dish and add sesame seeds.
• Serve immediately.