Broiled Asparagus With Soy Ginger Vinaigrette Food

EASY BROILED ASPARAGUS

Steps:

• Rinse the asparagus spears.
• Snap off the tough ends of the spears.
• Place the asparagus in a shallow metal or ceramic pan.
• Drizzle olive oil over the asparagus.
• Sprinkle sea salt or kosher salt over the asparagus.
• Grind fresh black pepper over the asparagus.
• Shake the pan back and forth to distribute the olive oil, salt and black pepper over the asparagus.
• Plan on the oven rack about 6 inches under the broiler.
• Broil for 11 minutes, or until the asparagus has a nice broiled char to them.
• Serve immediately. Enjoy!

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.

SOY GINGER VINAIGRETTE

Steps:

• Place all ingredients in a jar. Cover and shake until well combined.
• Store in refrigerator for up to one week.

ASIAN ASPARAGUS AND MUSHROOMS

Steps:

• Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes. Drain. Rinse with cold water and drain well. Pat dry with paper towels. Arrange on platter. Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing to taste with salt and pepper. (Asparagus and dressing can be prepared 1 day ahead. Cover separately and refrigerate.) Spoon dressing over asparagus. Sprinkle with sesame seeds and serve.

ROASTED SESAME-AND PANKO-COATED ASPARAGUS WITH SOY-GINGER DRIZZLE

Steps:

• Preheat oven to 450°F. Oil large rimmed baking sheet. Whisk mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, and 1 teaspoon grated ginger in pie dish. Mix panko and sesame seeds in another pie dish. Toss asparagus in mayonnaise mixture to coat, then roll in panko mixture. Transfer to prepared baking sheet. Drizzle with 2 teaspoons sesame oil. Roast until browned, turning once, about 16 minutes.
• Meanwhile, whisk 1 teaspoon water, brown sugar, chili-garlic sauce, remaining 3 teaspoons vinegar, 2 teaspoons soy sauce, 1/4 teaspoon ginger, and 1/4 teaspoon sesame oil in small bowl for sauce.
• Transfer asparagus to platter; sprinkle with salt. Drizzle with sauce.
• *Available in the Asian foods section of some supermarkets and at Asian markets.

BROILED ASPARAGUS

Steps:

• Snap off the ends of 2 bunches thin asparagus; discard. Toss with 2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Broil until slightly charred, 4 to 6 minutes. Transfer to a platter and drizzle with red wine vinegar and olive oil. Top with shaved asiago.

BROILED ASPARAGUS

Steps:

• Heat broiler. On a baking sheet, toss asparagus with olive oil, salt, and a pinch of pepper. Spread in a single layer.
• Broil, turning occasionally, until tender, 8 to 12 minutes.

ASIAN ASPARAGUS AND RADISH SALAD

Steps:

• Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
• Cut off the tips of the asparagus, then thinly slice the remaining asparagus stalks on the diagonal. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
• Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl.
• Add the asparagus, radishes and scallion; toss to combine.
• Serve warm or room temperature.

ROASTED ASPARAGUS WITH A SESAME VINAIGRETTE

Steps:

• Trim the tough ends off the asparagus. Lay the spears on a baking tray lined with aluminum foil or Silpat, and drizzle the sesame and olive oils over. Salt lightly. Roll the spears over to coat all sides. Put the pan in a preheated 475° oven, and roast the asparagus for 12 minutes. Meanwhile, prepare the vinaigrette, and when the asparagus is done, pour some of it over the spears.
• If you have leftover asparagus, try making what, according to the food writer David Nussbaum, the natives in Massachusetts-in the Connecticut River Valley, where asparagus is grown-call a BLA: a bacon, lettuce, and asparagus sandwich with mayonnaise. It's delicious.

ASPARAGUS WITH GINGERED ORANGE-SESAME DRESSING

Steps:

• Cook asparagus in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry.
• Stir sesame seeds in a heavy small skillet over low heat until light brown, about 3 minutes; transfer to a small bowl.
• Whisk vinegar, mustard, soy sauce, ginger, orange peel and garlic in another small bowl. Gradually whisk in both oils. Season vinaigrette to taste with salt and pepper.
• Arrange asparagus on plates. Spoon vinaigrette over. Sprinkle with sesame seeds.

GINGER-SESAME VINAIGRETTE

Steps:

• Whisk the vinegar, ginger, sesame oil and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple grinds of pepper.

CHILLED ASPARAGUS WITH SESAME VINAIGRETTE

Steps:

• Cook asparagus in a large skillet of boiling, salted water until just crisp-tender, about 4 minutes.
• Drain; rinse with cold water and drain well.
• Pat dry with paper towels.
• Arrange on a platter.
• Mix sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and season to taste with salt and pepper.
• (Asparagus and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) To serve, spoon dressing over asparagus, sprinkle with toasted sesame seed and serve.

GINGER VINAIGRETTE

Steps:

• Combine all ingredients and whisk to blend well.
• Store in refrigerator for a short period.
• Serve with hearty salads, fish, beef, or vegetable chunks.

STEAMED ASPARAGUS AND BOK CHOY WITH SOY-GINGER VINAIGRETTE

Steps:

• Trim asparagus Line up stalks and cut off the tough ends, which are usually white and woody, or snap off ends where they naturally break.
• Prepare steamer Place a bamboo steamer in a large pot or wok. Fill pot with 1 inch of water and bring to a rapid simmer.
• Steam vegetables separately Lay asparagus in the steamer, spreading in an even layer, then cover steamer and cook until asparagus is crisp-tender and bright green, about 5 minutes. Asparagus will keep cooking a little after it is taken off the heat, so be careful not to overcook. Steam bok choy in same manner, 2 to 3 minutes.
• Dress and serve Transfer vegetables to a platter and drizzle with some vinaigrette. Serve immediately, or marinate in the vinaigrette for 30 minutes (or longer for more flavor, but the color of asparagus will change.)